Growing up I wasn't exposed to the possibility of crating healthy baked goods. I was always adding non-organic gluten base flours and processed bleached sugar, not knowing what it was doing to my gut.
Now that I am more educated on nutrition and gained many years of experience cooking, I know how to create yummy sweets.
These muffins are gluten free, refine sugar free, no honey and can be made vegan.
To make them vegan you can make a chia egg or a flax seed egg. And can also use non-dairy milk.
The plantains and the raspberries give a nice soft sweetness to them.
Serves nice with yogurt or ghee.
Jason always likes to add a little bit of honey.
Ingredients:
2 organic plantains
1 duck or 2 chicken eggs
1 cup buckwheat flour
1/4 cup raw milk (or non-dairy milk)
1/3 cup blueberries or raspberries
2 tbsp coconut oil
1 + 1/2 tsp vanilla extract
1 tsp poppy seeds
1 + 1/2 tsp cardamom
1/2 tsp allspice
1/4 tsp salt
a dash of cinnamon
1 tsp baking soda (aluminum free)
1 tbsp apple cider vinegar
Instructions:
Preheat oven at 350
Mash plantains with a fork. Set aside.
In a medium sized bowl add buckwheat flour, poppy seeds, cardamom, salt, allspice and cinnamon. Mix all together.
In another medium bowl add the mash plantain, milk, duck egg, vanilla extract, and melted coconut oil. Beat with a hand mixer.
Add wet ingredients to dry ingredients, mix well.
Add evenly baking soda over the batter, and add the apple cider vinegar. **once added the vinegar mix all together quickly making sure it is evenly distributed. This will help rise the muffins.**
Add blueberries evenly in batter.
Place non-toxic parchment paper in muffin tins, and add batter half way.
Once oven is ready place inside for 20-25 mins.
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