After nursing my cold with natural remedies and catching up with sleep over a week, I was finally feeling better. I think I must have overextended myself, going out on play dates with my son every day that eventually my body just crashed. Even though I don't like staying at home all day, sometimes it is good to listen to your body and slow down.
Since I was stuck at home most of the week, I had some time to bake! I had some over ripe bananas sitting on my kitchen counter and was mulling over what to do with them because my freezer was already full of frozen bananas. I decided to bake a banana walnut bread, I made the recipe before but I did not had walnuts then. This time I had all the ingredients I needed and boy was I glad I made it! The bread was so yummy, the whole family loved it.
Click here for the delicious banana walnut bread recipe
As I was on a baking craze, I also decided to try a new muffin recipe. I bought some redcurrants at the supermarket and I had no idea what to do with them. They tasted very tarty and sour. When I Googled what I could make with redcurrants, I mostly saw redcurrant tarts recipes which required a cake mixer which I do not have. Luckily I chanced upon a Scandinavian redcurrant muffin recipe on YouTube. After watching the video, it sparked on idea in my mind!
I used a coconut muffin recipe that I had made before but I replaced some of the ingredients based on what I had in the pantry. The result was surprisingly good! Now I want to share this simple and yummy recipe with you.
Keep baking for you and your family's health! :)
Makes 9 muffins
Ingredients
118 grams of coconut flour
1/4 teaspoon baking soda 4 tablespoons maple syrup
1 cup coconut milk, full fat 4 tablespoons coconut oil, melted 6 eggs ½ teaspoon vanilla extract 1/2 cup fresh redcurrants
Directions
1. Preheat the oven to 175°C and line a muffin tin with baking cups or use silicon muffin cups
2. Mix together the coconut flour and baking soda.
3. In a separate bowl, whisk together the maple syrup, coconut milk, coconut oil, eggs, and vanilla extract.
4. Using a rubber spatula, mix the wet and dry ingredients together.
5. Gently fold the redcurrants into the batter.
6. Spoon batter into the prepared muffin tin, filling each to the top.
7. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
8. Set pan on a wire rack to cool. Wait until muffins are completely cool before serving. Store in the refrigerator.
Adapted from: http://livinghealthywithchocolate.com/desserts/blueberry-muffin-gluten-free-nut-free-dairy-free-low-carb-1663/