Hands up! I am not a cake maker as its too intricate for me, but I do love baking. I like to picture that when my kids grow up they can say, Mum used to make homemade food all the time when we were little. I want to be that mum. But I also want to be the mum that feeds healthily. The irony is I have only really started baking recently since starting my no sugar recipes.
Its amazing because when I first went down the no sugar route I could tell it was going to take some time for there palettes to adapt. I needed to be patient, and my patience has paid off. They now ask for things, whereas when I first started my quest for a healthy home-made life we struggled with the change.
The palette takes time to change but rest assured it does. Just because I make snacks without sugar, its doesn’t mean I have to make them constantly. Its not good to replace sugar all the time since you are just feeding the sweetness. Its like giving up smoking but continuing to smoke electric cigarettes you aren’t really killing the habit.
Instead I have 2 treat days in the week, Friday and Saturday. These are the days we are more likely to have friends over here, and spend time as a family. At the weekend we deserve to chill and get what we want, its all in moderation and its relaxed. In the week we make healthy meals that make you feel full for longer.
Cooking it yourself you know what goes into the end product and so therefore you can make it good, and when I came up with these muffins all I had to do is change a few of the ingredients which is easy. Supermarkets pretty much sell everything you need now.
I changed the sugar for maple syrup and honey, but both of these should be used in moderation, as they still can cause an insulin spike.
I have a stack of black spotted bananas so rather than freeze them I whizzed them into this and produced these wonderful muffins.
Cinnamon adds a splash of flavour that compliments the sweet banana. I changed the flour for gluten free organic. Small changes make this a healthy treat.
- ½ cup ground almonds
- 1 tsp bicarbonate of soda
- ½ cup buckwheat flour
- ½ cup coconut flour
- 3 bananas
- ½ teaspoon of cinnamon
- 3 tbsp maple syrup
- 2 tbsp coconut sugar
- 2 tablespoons of rice syrup
- 2 eggs
- 1 tsp Vanilla Extract
- Heat oven to 180c
- Place the flours, bicarbonate of soda and almond flour into a mixing bowl and whisk together with a large pinch of sea salt.
- In a separate bowl mash the bananas until smooth, add eggs and vanilla and beat together. Put the maple syrup and coconut sugar in and combine.
- Place the wet ingredients into the big mixing bowl and fold in together.
- Get a muffin tin and cases, I use the tulip cases from Waitrose.
- Bake for 40-50 minutes until a skewer comes out clean, and muffins are golden.
Your house will smell amazing and the kids will be thankful!