Just returned home to Toronto from visiting my daughter in NYC and I am in mandatory 14 days quarantine. A huge thanks to my friends who are delivering groceries and keeping my family well fed! I decided to bake some goodies for them to express my gratitude.
I had some fresh strawberries and blueberries in the fridge, and bananas that were ripening a little too quick! Using these ingredients, I put together a recipe that my family and friends can all enjoy. I thought I would share it with you as it is so easy to make, and the fruits can be replaced with whatever you have in your household (and it tastes delish)!
Wet Ingredients:
1/4 cup maple syrup
1/2 cup avocado oil or grapeseed oil
2 eggs beaten
1 tsp vanilla extract
Dry Ingredients:
1 cup brown rice flour
1/2 almond flour (or coconut flour)
1 tsp baking soda
1 tsp baking powder
1 tsp real salt
1 tsp cardamom powder or cinnamon powder
Fruits:
1 cup diced fresh strawberry
1 cup fresh blueberries
1 banana thinly sliced into rounds
Directions:
Preheat the the oven to 350°F
Line the muffin tray with muffin liners or grease it with coconut oil or ghee
Combine all the dry ingredients in a large mixing bowl and mix well
Combine all the wet ingredients in another bowl
Add the wet ingredients to the dry ingredients and mix gently *Note: The mixture may appear crumbly as long as it has no dry bits*
Add the berries and fold
Spoon the mixture into the muffin tray and decorate the top with banana rounds
Bake for 25-30 or until the toothpick comes out clear when inserted
Enjoy with hot cup of cocoa or a dollop of coconut ice cream on the warm muffin cakes
Want to change the taste? Add different fruits for a variety of flavors and textures. If you are vegan, adapt this recipe by using chia or flax seed eggs. Create the muffins and put your own stamp! From Suja's Kitchen to your kitchen. Enjoy!
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