This week I have been celebrating my birthday three times and I still have one day of presents and cake cosiness left! This means that I have been enjoying several delicious cakes and baked goods – including a very ‘nasty’ chocolate mousse cake from ‘Lagkagehuset’, marzipan and chocolate croissants and a veeery delicious squash & banana bread with a magical frosting (which I will be sharing here very soon).
This cake indulgence have gotten me in a very sweet-mood and I suddenly feel like baking and experimenting in the sweet kitchen all over again! I stumbled upon this muffin recipe a few months back when visiting a new danish blog. I have made several batches since then and added a few changes and it has now become my go-to cake for everything from brunch accessory to post workout snack.
The muffins are grain free, (almost) sugar free and have a delicious banana & coconut flavour. They can be whipped up in no time and they keep fresh and moist in the fridge for up to 5 days (+ they freeze well too).
I think it is amazing how well you can bake gluten and grain free muffins, and I personally think that these kind of muffins beat every sugar and all purpose flour loaded muffin I have ever tasted.
Banana & almond meals muffins with rawesome date caramel – adapted from talented Ditte
Makes 8 muffins
100 g almond meal (finely ground almonds)
30 g coconut fiber flour
2 large ripe bananas, mashed
2 Tbsp soft coconut oil
2 Tbsp coconut sugar (optional)
1 tsp baking powder
1 tsp ground vanilla
1/2 tsp cardamome
A pinch of salt
Rawesome date caramel
5 very soft dates (e.g. medjool dates) – not the sun dried kinds
2 Tbsp coconut milk (can be replaced by water or another milk/cream)
2 Tbsp boiling water
1/2 tsp ground vanilla
A very generous pinch of sea salt
Preheat oven to 175 ºC / 350 ºF. Make the raw caramel by mashing the dates with a fork. Add the rest of the ingredients and mix together until you can have a creamy thick caramel. Set a side.
Combine eggs, soft coconut oil, spices, bananas and sugar – whisk together until creamy. Combine al the dry ingredients and add them to the the wet mixture and stir together.
Divide the batter into 8 muffin form, make a little den in the muffin and add a large teaspoon of caramel. Bake in the oven for 20-25 min until golden- Set a side to cool before enjoying them with a cup of coffee 🙂