Name: Gluten Free Carrot & Banana Muffins Recipe
Total time: 1 h
Yield: 12
Ingredients: 2 Small Ripe Bananas; Zest and Juice of 1 Lemon - unwaxed; 2 Large Organic Free Range Eggs; 150 ml Raw Virgin Coconut Oil; 50g Honey; 150g Buckwheat Flour; 50g Organic Coconut Flour; 1/2 Tsp Baking Soda; 1 Tsp Ground Cinnamon; 1/4 Tsp Ground Mixed Spice; Good Grating of Fresh Nutmeg; 1 Tsp Organic Raw Banana Powder; 60g Raisins; 250g Carrots - Peeled & Grated; 2 Tsp Poppy Seeds

Whenever you need a little sweet something that won't send your blood sugar sky high, reach for these delightful gluten free muffins. Completely grain free with the sweetness coming from the carrots, banana, honey, raisins and the Organic Banana Powder - they make the perfect accompaniment to morning coffee or afternoon tea.

Equipment

Muffin Tray
Muffin Cases
1 Large Bowl
2 Small Bowls

Ingredients

2 Small Ripe Bananas
Zest and Juice of 1 Lemon - unwaxed
2 Large Organic Free Range Eggs
150 ml Raw Virgin Coconut Oil
50g Honey
150g Buckwheat Flour
50g Organic Coconut Flour
1/2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/4 Tsp Ground Mixed Spice
Good Grating of Fresh Nutmeg
1 Tsp Organic Raw Banana Powder
60g Raisins
250g Carrots - Peeled & Grated
2 Tsp Poppy Seeds

Method

Pre-heat the oven to 200 Celsius / 180 fan / 390 Fahrenheit. Line a 12-hole muffin pan with muffin cases.
In a small bowl mash together the banana, lemon zest and juice. Add the eggs and beat until incorporated. Set aside.
In a separate bowl melt together the coconut oil and the honey. Set aside.
In a large bowl whisk together the flours, baking soda, baking powder, spices and banana powder.
Add the coconut oil/honey mix and stir in.
Add the carrot and raisins and mix before adding the banana/lemon/egg mix and quickly beating in. The mixture will puff up a bit as the lemon juice reacts with the baking soda so work a little quickly. However don’t panic if the door bell goes or the phone rings. The mixture will stiffen up as it sits, but it will not spoil.
Place large spoonfuls of the mixture into each muffin case, almost filling them. The batter doesn’t rise much. Scatter over the poppy seeds.
Bake to 15 – 20 minutes, until a cocktail stick inserted into the middle comes out clean.
Leave to cool in the tin for 5 minutes and then transfer to a wire rack.
Store in an air-tight container for up to 5 days.
The muffins are best eaten warm – reheat in the oven (150 Celsius / 130 fan / 300 Fahrenheit for 5-7 minutes.
To freeze the muffins – once completely cold wrap each one in foil or cling-film and place in a suitable freezer container. It may be best to remove the paper cases first. Defrost and then reheat as above.

Click to enlarge

Pink Rose Bakery

Kirsten has been baking for as long as she can remember. In 2012 she discovered she was intolerant to gluten and oats, as a life long lover of cake (biscuits and cookies) and the joy she got from making them, the idea of having to give them up was... disappointing. Realising that she loved to bake, take pictures and write she set up "The Pink Rose Bakery" in January 2013 and hasn't looked back!

Her ethos behind this blog is a simple one – to provide recipes that taste as good as they look and be good enough to fool even the most ardent gluten addict. She also tries to make them as healthy as possible, using whole grains, dairy free options and unrefined sweeteners – like coconut sugar. She has realised when your gut has been damaged -albeit unknowingly – by years of eating gluten it is important to help it heal by eating good nutritious food, but sometimes you just need a good old fashioned butter and sugar laden cake. But just a small slice . . .

She spends most weekends in the kitchen, batter splattered notebook, pen and camera (which hopefully isn’t batter splattered) by her side, experimenting and creating. Not everything works the first time, but that is part of the fun.