Gluten Free · Dairy Free
Cakes, Breads & Cookies
Soft, moist and light. These banana nut mini muffins are perfect for lunch boxes and on the road treats. They work fine with regular chicken eggs but for the loftiest, lightest rise - see if you can find goose eggs.
Ingredients:
- 2 cups of almond flour
- 4 tbsp of coconut sugar
- 4 tbsp of date sugar
- pinch of salt
- 5 eggs, separated
- 8 oz of softened dairy free butter (I use Myokos) but almond oil will do in a pinch.
- 1/4 tsp of mace
- 2 tsp vanilla extract
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp fresh ground nutmeg
- 1 tsp cinnamon
- 2 mashed bananas
- 4oz Soft dried banana - chopped fine (if available)
- 2 tbsp of raisins or 6 majool dates (pitted and chopped)
- 3/4 cup of chopped walnuts
Steps:
- Pre-heat oven to 380F
- Combine dry ingredients
- Liquidize wet ingredients except egg white.
- Combine wet and dry ingredients and mix well.
- Whisk egg whites to stiff peaks
- Fold egg whites into mixture.
- Pour into a spring form pan, or cup cake tin.
- Cover with foil
- Cook for 30 mins
- Remove foil
- Cook for another 15 mins at 375F
