I created this recipe on occasion of my daughters first birthday.
Since I’m really eager for not wanting her to eat refined sugar I decided to use bananas instead. Bananas are great for baking. Their taste is unique and exquisite, they contain natural sugars and they give moisture to the batter.
Carob and coconut oil both have a distinctive taste which goes well with bananas.
These cupcakes are great for many occasions. I have made them for the afternoon coffee time at a friend’s place such as for the preschool birthday party of my daughter. The cupcakes were appreciated and loved by all the people who tried them.
They are best when still warm right out of the oven.
BANANA AND CAROB MUFFINS
Ingredients
- 6 small Bananas
- 10 Dates pitted and cut into small pieces
- 6 tbsp Carob powder
- 1/2 cup vergine coconut oil melted
- 1/4 tsp salt
- 190 gr spelt flour
- 2 tsp baking powder (aluminium free)
Instructions
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1. Prepare a cupcake tin with 12 cupcake liners and preheat the oven to 200°C.
2. Add the bananas to a big bowl and mix well until you get a smooth and slimy mass.
3. Add the cut dates, salt, carob powder and the melted coconut oil to the bananas and mix until well combined.
4. By applying a strainer add the flour and the baking powder to the banana mixture. Mix until well combined but not more ( the longer you stir in the flower the chewier your muffins will be).
5. Add the batter to the 12 cupcake forms and bake for 15 minutes. (I like to decorate the cupcakes with a banana slice).
Enjoy!!! 🙂