Muffins have become a bit of a "thing" for me recently. They're easy to make, easy to carry, and easy to eat! What's not to love? I've been making my egg muffins a lot, but last weekend I fancied something a bit different so I made an attempt at something new: Banana muffins. They were instantly a massive hit not only with me, but also with Tom. They're sweet, but not too sweet. They're Low FODMAP, so a winner in my eyes, and they don't contain any added sugar at all. Just the lovely natural sugars contained in a banana. Yay! What's not to love?
Can we also take a moment to appreciate my new muffin tray? I had to go to Truro a week ago to return some jeans I accidentally bought in the wrong style (curse you Topshop for hanging black ripped jeans and non ripped jeans on the same rail!) and I ended up wondering into TK MAX.. Oops. The kitchen and stationary sections in there are my favourite, and I can't help but come home with something every time I wonder in. I saw this muffin tray and a little ceramic frying pan, and they both came to only £15! How's a girl to resist? Ok back to the serious stuff...muffins!
To make these Low FODMAP Banana and Strawberry Muffins you'll need: 4 eggs, whisked 4 mashed bananas 4 tbsp Coconut oil, melted 2 Cups Peanut Butter 1 tsp Vanilla extract 1 cup Coconut Flour 1 tsp Baking Powder 1 tsp Baking Soda 1 cup of Strawberries, chopped into small pieces
To make them: Heat the oven to 180°C Mix the bananas, eggs, coconut oil, peanut butter and vanilla extract into a large bowl. Mix them together well until totally incorporated. Next, slowly add in the coconut flour, mixing well. Add the baking soda and powder. Mix well. Gently fold in the strawberries. Using coconut oil, grease the muffin tins well. Add mixture to each tin until they're mostly full, but not totally... (does that make sense?!) Place them in the oven, and bake for 20-25 minutes until a fork comes out clean! This recipe should make about 12 muffins :)