Post baby update & Awesome Berry and Almond Muffins

Yes, you actually saw correct! It is a new one, yes! A new recipe, blog post… a voice, here on this space, one that has been silent for waaaaay to long! I was almost mortified when it actually occurred to me that it has been SIX month since I last posted something. You might now guess that the silence has been due to the fact that it has been tough with the baby and all, but it’s actually not the case. The baby, Sylvester as he is named, is an easy, sweet little fellow! But yes, sure motherhood takes up a whole lot of time and energy, and I have fully enjoyed spending my time and energy on my little baby boy, hence I’ve been letting the blog live it’s own life for a while – which has luckily been going great! I can see you have still visited, used and tried new recipes and posted comments, which makes me very happy. I myself have also had the opportunity to actually go back and rediscover a bunch of my recipes (which I have documented on IG). It has been wonderful for once to actually follow a recipe instead of making one. But now I found the time to make, shoot and post this recipe – and it actually feels even better than I had imagined!
I have slowly started working freelance again, and last week I had an assignment where I were to develop a blueberry & yoghurt muffin. In all of my tries to get there, I came to make a batch of these muffins that I’m posting today. And even though they were not suited for the work assignment in question, I saved my notes for the recipe and silently in my head planned to post it on the blog. This recipe is what I would call a kind of breakfast muffin. It is rich from almonds and coconut oil, while mashed bananas + fresh berries makes it moist and delicious. You can vary it with your choice of berries – and even try to switch the almonds for e.g. hazel or walnut. All in all these healthy and nourishing ingredients makes a wonderful muffin, that I have been enjoying a few times a day for the past days, yum!! We’ll talk soon again – promise!
Hugs and kisses from Josephine & Sylvester

Awesome Almond & Berry Muffins
Makes 8 Muffins

2 ripe bananas, mashed
2 eggs
3 tbsp milk of your choice
1 tbsp coconut oil, soft
2 tbsp honey
75 g almonds, ground
3 tbsp coconut fiber
60 g flour
60 g fresh berries, or thawed from the freezer
1 tsp baking powder
1 tsp baking soda
1/2 tsp vanila powder

In a bowl whisk together egg, mashed bananas, milk, coconut oil and honey. Add ground almonds, baking soda, baking powder, flour, vanilla, salt and coconut fibre. At last gently fold the berries into the batter. Divide the batter into 6-8 muffin tins, depending on your preferred muffin size. I prefer silicone muffin tins. Bake the muffins for approximately 25 min in the oven at 180ºC/350ºF (with fan). Keep the muffins in the fridge for up to 3 days – or store a batch in the freezer.