Being inspired by my lovely friend Laura, a few month ago I bought a plant based cookbook from deliciously Ella. This is the first recipe I have made from this book so far, but I can say that it is really delicious and easy to make.
To make this recipe as it is you should add 1 cup (200g) of coconut sugar rather than light brown sugar and maple syrup as I did. I was not able to find coconut sugar in my local market, so I decided to use the ingredients I had at home. Next time I should try it, but probably, I would add less quantity of coconut sugar as it is written in the recipe. Also if you want to add olive oil instead of coconut oil feel free to do it.
Makes 10 muffins.
INGREDIENTS
4 small ripe bananas
1/2 cup light brown sugar
1/4 cup maple syrup
4 tablespoons coconut milk from a can
3 tablespoons coconut oil, melted
2 cups spelt flour 1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 Pink Lady apple, cut into small pieces
Topping
A handful of pecan, roughly chopped
Ground cinnamon to garnish
Coconut flakes (optional)
DIRECTIONS
1. Preheat the oven to 350ºF (180ºC) and line a muffin pan with paper cases.
2. In a small bowl, sift together the spelt flour, baking soda, baking powder, cinnamon and salt, set aside.
3. In a large bowl mash the bananas with a fork until smooth, then add the sugar, maple syrup, coconut milk and coconut oil, mix everything together until well combined.
4. Add the flour mixture and fold together very gently. Make sure you stir the mix just enough to combine. Gently, fold in the apple cut into pieces.
5. Spoon the mixture into the muffin cases. They will be full. Decorate with some pecan coarsely chopped and sprinkle some ground cinnamon on top.
6. Bake muffins for 18 to 22 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let the muffins cool on a wire rack about 5 minutes before removing from the pan.
Although the muffins look really good as they are, I decided to put some toasted coconut flakes on top after baking in order to have contrast in my photos. Creating contrast layers in photos, the image will have more energy.
Tip from the book: The recipe says that spelt and plain gluten free flour work well in order to make the dough fluffy.
Jus for the record, these golden brown muffins cases are 100% compostable.
Recipe adapted from Deliciously Ella The plan-based cookbook
Enjoy!
Love ByCookie
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