They don't rise very much, but these muffins are delightfully smooth and light. They almost melt in your mouth...
In a bowl, beat together:
2 large free range eggs
3/4 cup coconut milk (or almond milk or regular full cream milk)
1 teaspoon vanilla essence
60ml honey (or brown sugar, if you're not going for paleo)
2 tablespoon of coconut oil, melted
Then, carefully mix in:
3/4 cup almond flour
1/2 cup coconut flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
Pinch of salt
Then add:
5 grated medium carrots
2 over-ripe mashed bananas
5 chopped fresh dates
Mix the whole lot together with a spoon until it is nicely combined.
It makes quite a dry mixture, not your usual runny cake batter.
Spoon the mixture into a greased muffin pans. I made 18 smallish muffins with this recipe.
Bake at 180'C for about 20 to 25 minutes, until the tops are lightly browned, and the muffins spring back if you push them gently with your finger.
The muffins don't need icing, but if you do prefer them that way, here is a delicious recipe. It's not what I made in the photo above, but it is a bit more fluffy and tasty...
Beat together equal parts of butter and cream cheese, say 100g of each. Add some lemon juice, to taste (about half a lemon). Gradually add a cup of icing sugar (make sure it is gluten-free) and keep beating it until it is smooth and light. This doesn't fit in with the paleo version, but if you are just going for gluten-free, then this is a divine option.
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