Makes approx 24 – All natural, quick and easy, subtly sweet, melt in your mouth, banana infused mini muffins studded with buttery walnut crumbles and a soft and chewy, deliciously jammy, sweet little figgy explosion in every bite.
Ingredients –
- 3 eggs
- 2 manky over-ripe bananas
- 1/4 cup dried figs, roughly chopped
- 1/4 cup walnuts, roughly chopped – FYI – I chopped mine up into a very, very fine crumb
- 1 Tablespoon of vanilla extract
- 1 Tablespoon maple syrup
- 1 Tablespoon of coconut oil, melted and cooled
- 1 Tablespoon of warm water
- 1/4 cup coconut flour
- 1/4 teaspoon of ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
Optional add in
- 2-4 scoops of Vital proteins unflavored collagen peptides – – for an extra dose of protein and gut healing goodness
Optional but recommended for serving –
- Vanilla almond butter or nut/seed butter of choice
- Walnuts – very roughly/finely chopped
Method –
1 – Preheat oven to 175’C (350’F) – Line a 24 cup mini muffin tray with paper cases and set aside.
2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉
3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.
4 – Add your chopped figs and walnuts and stir to combine.
5 – Spoon the batter into your prepared muffin tray (I used approx 1 x heaping Tablespoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.
You could bake 8-10 standard size muffins and bake for approx 15-20 minutes
6 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.
To serve:
Dollop a heaping spoonful of almond butter on to the top of each muffin, sprinkle with some of your chopped walnuts and enjoy – yum!
Recipe By: Emma Swanston, Better with Cake www.betterwithcake.com www.facebook.com/emswanston.betterwithcake/
