This is my favourite muffin at the moment! I am totally in love with the flavours, texture, spiceeeness and the fact that it taste pretty darn good and is gluten-free, grain-free, dairy-free, no added sugar and can easily be nut-free simply by not adding the walnuts.[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][/quote]
These are a fantastic muffin to make for Christmas if you like to bake from scratch and add your own little wee delights to the mix (like some lovely chocolate bits for example). I keep them simple and then add all of the toppings after it comes out of the oven.
On top is some extra bits of fig chopped up, goji berries (dried which will soften when the sit on the cake long enough), some smashed up pistachio nuts, edible rose petals (how can you not…..), sunflower seeds, a sprinking of cinnamon.
The secret to the topping staying fresh and not drying out on the cake – mix it all in a bowl, add a few drops of olive oil and combine really well. It makes it shiny too without adding any rubbish. A wee sprinkle of cinnamon and no-one knows!
Remember – this recipe is VERY high in protein & fibre so made as a tiny muffin for a lovely dessert or for the lunch box goes a long way.
Big cuddles xxx tania
Ingredients (SINGLE BATCH) – double it for a big 20cm cake for the family:):)
- 10 Dried figs (some extra for the topping)
- 6 eggs
- 3 tbs coconut or olive oil
- 1 medium ripe banana
- 1 cup walnuts – or more if you love em
- 1 1/2 tsps of cinnamon
- 1 tsp dried ginger
- 1/2 tsp ground all spice
- 1/2 tsp nutmeg
- 1/2 cup coconut flour
- 1 tsp bicarb soda
- 1/2 cup water
- pinch of salt
- Heat oven to 180 C
- Line a spring form cake tray with non stick baking paper or use muffin/cupcake papers in a cupcake baking tray.
- REMEMBER TO REMOVE the wee little narlee bits from the dried figs (the stalk bit) before you pop them in the food processor along with the coconut flour
- Process until figs start to break down
- Add walnuts and blitz a bit longer until they get a bit broken down (as you blitz the figs will break down more)
- Mash banana and add to the blender along with spices, bicarb soda and salt. Combine well
- Add water, eggs and oil and blend until well combined.
- Either put mix into the lined spring form cake tray or spoon mix (3/4 full) into muffin/cupcake papers in trays.
- Bake cake for 35-40 minutes or cupcakes for 20 minutes until they spring back when lightly pressed in the middle and browned. Or use a toothpick to check the cake is cooked through.
[fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] HINTS & TIPS:-
HINTS & TIPS:-