Chai Spiced Banana Muffins
Ingredients
4 free range eggs
2 bananas, mashed
2 tbs stevia
3 tbs ghee or coconut oil, melted plus extra for greasing
½ cup coconut flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cardamom
½ tsp ground cloves
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
10 pecans
Ghee to serve
Method
Pre-heat your oven to 350F.
Prepare a 12-cup muffin pan by greasing it with ghee or coconut oil or lining the tins with muffin cases. Set aside.
In a food processor, mix the bananas and eggs until well combined and free from lumps. Blitz in the honey and melted ghee or coconut oil.
Add in the coconut flour, spices, baking soda and baking powder and blitz until combined.
Pour the batter into the prepared muffin tins. Place one pecan on the top of each muffin.
Bake for 20–25 minutes. To test if the muffins are cooked, insert a skewer into the center of the muffin. If it comes away clean, they are cooked.
Remove from the oven and allow to cool for a few minutes in the pan before removing and cooling on a wire rack.
These are delicious served warm with some ghee spread over them.
They can be stored in the refrigerator for a few days or kept in the freezer and re-heated when necessary.
Note: Some people may not be able to tolerate bi carb soda and baking powder as these can be made from rice fl our. If uncertain, please consult your Practitioner.
To Serve
These are delicious served warm with some ghee spread over them.
Note
They can be stored in the refrigerator for a few days or kept in the freezer and re-heated when necessary.
Some people may not be able to tolerate baking soda and baking powder as these can be made from rice flour. If uncertain, please consult your Practitioner.
