Last weekend it was the Fitter London (my exercise gurus) Christmas party and so I was asked to bring along a cake. Well, any excuse for me to make a cake is an excuse I like!!!! I’d made these muffins, once before (long before the days of Cucina Ceri) and as they are so simple I thought I’d knock these out as well as a new and more culinary challenging chocolate cake, with creamy frosting which I will post later. The basic recipe for these is one that does the rounds on many paleo baking websites, the interesting part is what you add in. So long as you keep the ratios of bananas to nut flours and eggs the same you can add any fruit or flavouring you like. I added mixed spice along with an apple in a vague attempt to taste like Christmas (Can you see a theme with my recent recipes….?)
There is no added sugar in these muffins – the sweetness is purely from the banana and the apples. Just natural food from mother earth. A lovely tea-time treat at any time of year.
Ingredients (makes 12 cup cake sized muffins)
- 1 & 1/4 cups ground almonds
- Tsp ground mixed spice (mine a pre-mix containing cinnamon, coriander nutmeg, clove, pimento, ginger)
- 1 medium ripe banana
- 2 medium free range eggs
- 2 tablespoons of melted coconut oil
- 1 grated apple (Braeburn or Gala best)
- Pre-heat oven to 175degrees C.
- Sieve the ground almonds (it provides a better cake texture) into a large mixing bowl along with the mixed spice.
- With a hand blender in a jug blend the banana, with the eggs and coconut oil.
- Stir the wet ingredients into the dry and combine well. Lastly stir in the grated apple.
- Spoon into cupcake cases, and bake in a cupcake tray in the oven for 15 minutes (you could also use a silicone tray which I prefer to do but I don’t have a general cupcake sized one).
- Remove from oven and cool on a wire rack.
- The cupcakes freeze well, in an airtight container for future consumption.