I needed to find a paleo muffin recipe that was egg-free. This has been rather a challenge as almost all baking seems to need eggs in order to be light and fluffy. This banana muffin recipe was a hit, and we polished them off in just 2 days. I now make a fresh batch every 4 to 5 days, and I have been making a few changes to the recipe as I go along. I have amended the recipe below. The recipe is very quick to prepare, and made 12 muffins. It's gluten-free, egg-free and dairy-free.
Ingredients for approx. 12 muffins:
3 to 4 medium-size ripe bananas, mashed
2 carrots, peeled and grated
1/4 cup water
1/4 cup coconut oil
45ml coconut sugar (or other sugar substitute of your choice)
45ml nut butter (any nut butter will do, including coconut butter. I used homemade almond butter)
30ml psyllium husks
90ml coconut flour
5ml vanilla extract
5ml teaspoon bicarbonate of soda
5ml apple cider vinegar
5ml cinnamon
2ml sea salt
Optional: a small handful of raisins, pecan nuts and/or dark chocolate chips
Preheat the oven to 180'C.
Mash your bananas and grate the carrots. Add all of the rest of the ingredients (except for the raisins or chocolate chips), and mix together with an electric beater until a smooth batter forms. Lastly, add the raisins or chocolate chips and mix together until everything is just combined. Do not overbeat. Add a little extra coconut flour if the mixture is too wet.
Bake at 180'C for about 20 minutes, or until they are cooked through and a skewer comes out clean.
Allow the muffins to cool before serving them. They taste much better cooled as the psyllium husks tend to give a bit of a gooey texture when warm.
