Gluten-free, coconut and walnut muffins

As I’m a naturopath I am very often asked whether I am a vegetarian or a vegan, do I eat Paleo or am I a raw advocate. My answer is I’m not any of them but a bit of all of them – I just eat very clean and healthy. I do suffer from celiac disease so I am unable to eat gluten but even if I didn’t suffer I wouldn’t eat gluten.

These are some of my favourite muffins, easy to make, are all grain-free, gluten-free, sugar-free and yummy.

I make 16 muffins at a time and freeze some of them. They don’t seem to be affected by freezing, I defrost them in the fridge.

You will need two muffin trays and the paper muffin cups.

8 oz of coconut flour
3 large ripe bananas or 4 medium
9 dates, remember to remove stones
6 eggs
1 teaspoon of baking soda
1 teaspoon of ginger powder
8 oz of coconut oil
8 oz of walnuts

Place bananas, eggs and dates into a blender and zap together.
Put all the dry ingredients into a bowl except the walnuts), then add the wet ingredients from the blender and the coconut oil. Mix well. Then mix in the walnuts.

I divide the batter evenly between the paper muffin cups, filling them almost to the top.
Bake at 350◦ or 180◦ or Gas Mark 4 for 20 to 25 mins. I generally bake them for 25 mins but your oven may differ and find they are ready after 20 mins. Just check.

Remove and leave to cool put some in the fridge and some in the freezer.

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