One thing I have learnt since I started the blog is that everyone loves a treat; especially one that falls within the parameters of a Paleo lifestyle. By now you will hopefully have caught on that I am a big believer in moderation and finding an eating plan that works for you. One thing I am pretty sure of is that we all need to have a treat every now and again. Whilst it is true that your cravings for sweet and sugary foods will diminish when following a Paleo lifestyle there will almost certainly be a time and place for a well deserved treat. We are only human.
These muffins create the best of both worlds; a delicious treat that still remains within the confines of a healthy approach to a Paleo lifestyle. This recipe has been incredibly popular during my taste testing process and the requests for “more please” has been a sure sign that they are a hit with both Paleo and non-Paleo eaters.
I have kept these muffins deliberately small; slightly overgrown fairy cake size, although I’m sure cupcake cases have got bigger. I have used the average size tin that used to be all that was available; think fairy cake/Yorkshire pudding size before the huge tins came along. I think it is important to have a treat but to also acknowledge that the portion size should not be huge. If you are trying to break away from bad habits then simply replacing them with “healthy” alternatives is not going to to do you any favours. This is a treat in an appropriate sized portion.
They taste exactly like a sweet muffin, so don’t expect the kind of faintly savoury, hair shirt kind of aspect that comes with many a healthy bake recipe. These are everything that you would hope for in a muffin recipe and then some.
As the recipe contains fresh (or frozen) berries, they have a certain juicy kind of stodge going on; especially when warm. If you want something akin to a winter sponge dessert, then serving these straight from the oven hits exactly the right spot. As a breakfast muffin, or something sweet with your afternoon cuppa then they are equally good. If you manage not to eat the whole tray straight from the oven, then they freeze well so you can indulge in individual portions when the mood strikes.
Although I haven’t tried it yet, you could probably swap out the ground almonds for additional chestnut flour. You could also swap the coconut oil for clarified butter if you do not want a trace of coconut flavour. It does suit these muffins well though, almost like vanilla flavouring.
Banana, Blueberry and Raspberry Muffins
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
50g chestnut flour
75g ground almonds
2 tsp Paleo baking powder
1 pinch flaked sea salt
125g banana, mashed (roughly 2 medium bananas)
2 large eggs
30g honey or organic maple syrup
75g coconut oil, melted
50g raspberries, fresh or frozen
50g blueberries, fresh or frozen
- Preheat the oven to 170C.
- Line 10 of the indents in a shallow bun tray with cases.
- Mix the dry ingredients together.
- Beat the mashed banana with the eggs. You may want to use an electric beater here.
- Add the honey (or maple syrup) and the melted oil. Beat well again.
- Tip the dry ingredients into the wet and stir to combine. Stir in the fruit.
- Divide amongst the cases and bake for 25 minutes, or until a skewer comes out clean.
- Serve warm or cold.
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