This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

Real, honest food, from my kitchen to yours. Enjoy!

Sunday, 3 April 2016

Grain Free Chunky Monkey Muffins

Oh, what a bad blogger I have been! Having not posted a brand new recipe since Christmas, I knew it was high time I got on with it! 
So, on a blustery April Sunday afternoon, baking was on the agenda, and these lovely muffins were just  begging to be blogged. Two overly ripe bananas were the starting point, and the rest just fell into place. I had intended to blend the peanut butter in with the immersion blender, but decided at the last minute that the crunchy peanut chunks in the peanut butter would lend a lovely texture to the muffin, and I was right! Smooth peanut butter would work as well, and if that’s all you have, don’t dismay. The flavour will still be lovely!

You will notice there is no added sugar in the batter. With two bananas, and the chocolate chunks, I think they are perfectly sweet enough. They are grain free, gluten free and dairy free too, for those who avoid dairy! Lovely for breakfast, or with an afternoon cup of tea, I hope you enjoy them as much as we did!

Grain Free Chunky Monkey Muffins

1/3 cup coconut flour
1/3 cup arrowroot flour/starch
1 tsp baking soda
1 tsp salt
2 ripe bananas
2 tsp apple cider vinegar
2 eggs
Add ins:
¾ cup crunchy peanut butter (natural, no sugar added!), at room temperature!!
¾ cup chocolate chunks (or chips...Enjoy Life are my favourite!)
Sliced fresh bananas for the tops

Preheat oven to 375F.
Line a 12 section muffin tin with parchment liners and set aside.
In a medium sized mixing bowl mix all the batter ingredients together 
with an immersion blender until well combined.
Fold in the peanut butter and the chocolate chunks with a silicone spatula 
or wooden spoon until completely mixed.
Scoop evenly into lined muffin tins, and top with sliced bananas.
Bake in preheated oven for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in pan for 4 minutes, and then remove from pan to wire rack to cool completely.
Store leftovers at room temp for 1 day, or in the fridge for 2-3 days. Freeze for longer storage. 

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