baking/ gluten free/ little bites of goodness/ quick + easy/ snacks

Banana, Coconut and Lucuma Muffins with coconut yoghurt ‘frosting’

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It’s been a bit of an up and down kind of a week over here, with some exciting highs and a few lows too. It’s all completely normal I guess, although I must admit I prefer the kind of normal where things are consistently same-same for a little while. Average is ace! You never see that on a t-shirt or coffee mug do you?! But I really love it when things are routine, which is not the same as boring {in my book at least}. I often find myself wishing we had more of those times, when things were just normal! I guess the lows make you appreciate the highs, and upon reflection we are so incredibly lucky to have as many highs, and just normal times, as we do.

I can’t fathom how people survive the things they do. I guess they just have to. I am so lucky that I have such a blessed life – no war, no famine, my beautiful family all living together. I can’t imagine how it must feel to be a mother and not be able to feed your children whenever they are hungry, or get them medicine when they need it. I can’t bear to think what it would be like to be a refugee and see your family or your country torn apart; to know that your family, friends or children are out there somewhere in the world, but not knowing where or how you will ever find them again.

I live an incredibly blessed life. I wish it was this way for everyone.

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banana lucuma muffins recipe

Banana, Coconut and Lucuma Muffins with Coconut Yoghurt ‘frosting’

I made these comforting healthy muffins this week, and they were a perfect snack when everyone needed just a bit of quiet down time together in the afternoon. They are sweetly spiced with the addition of lucuma and liquorice powder, and come together in a flash {you make the batter in the blender!} so they are low effort but very nutritious and tasty. I topped mine with a dollop of coconut yoghurt which I bought labelled as ‘natural’ but was actually a little bit sweet {and so perfect as a frosting substitute} and a sprinkling of bee pollen.

Lucuma powder is made from an orange coloured fruit native to Peru. It has a tangy, yet caramel-like flavour and contains vitamins B1, B2, B3 and C as well as iron, zinc, beta carotene, protein and calcium – and is thought of as a superfood. If you don’t have Lucuma powder simply leave it out, the recipe will work just as well, but it is one of those interesting ingredients that I have in the back of the cupboard and use from time to time. Lucuma is also sometimes considered a blood sugar regulator.

I use an ice-cream scoop when I am making muffins or cupcakes, it makes spooning out the mix super fast and makes sure that each muffin comes out the same size!

The muffins are wholesome and succulent from the almond meal, bananas and coconut oil and are cooked when they are golden brown on top and a skewer inserted into the centre comes out clean.

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Makes 10 – 12 muffins

2 bananas
2 eggs
50g coconut oil at room temperature
2 tablespoons date syrup (you could also use maple syrup)
170g (1 1/2 cups) almond meal
25g (1/3 cup) desiccated coconut
1 heaped teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla powder
1 teaspoon liquorice powder (optional)
1 tablespoon lucuma powder (optional)
pinch of salt

coconut yoghurt for topping (optional)
bee pollen for sprinkling (optional)

Preheat oven to 180° C / 350° F / Gas Mark 4. Line a 12 hole muffin tray with muffin papers.

Place the bananas, eggs, coconut oil and date syrup in a blender. Blend until smooth.

Add all the remaining ingredients and blend briefly until well mixed.

Fill the muffin papers to 3/4 full and bake in the oven for 15 – 20 minutes or until golden on top and a skewer inserted into the middle of a muffin comes out clean.

Enjoy while they are still warm or at room temperature, either topped with some coconut yoghurt and bee pollen, perhaps spread with some butter, or on their own.

banana coconut lucuma liquorice muffins recipe

If you would like to find out ways you can help refugees, then the UNHCR or Save the Children are a great place to start. You can find their websites here: UNHCR Australia | UNHCR Worldwide | Save the Children

Banana, Coconut and Lucuma Muffins with coconut yoghurt 'frosting'

Print Recipe
Serves: 10 - 12 Cooking Time: 30 minutes

Ingredients

  • 2 bananas
  • 2 eggs
  • 50g coconut oil at room temperature
  • 2 tablespoons date syrup (you could also use maple syrup)
  • 170g (1 1/2 cups) almond meal
  • 25g (1/3 cup) desiccated coconut
  • 1 heaped teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla powder
  • 1 teaspoon liquorice powder (optional)
  • 1 tablespoon lucuma powder (optional)
  • pinch of salt
  • coconut yoghurt for topping (optional)
  • bee pollen for sprinkling (optional)

Instructions

1

Preheat oven to 180° C / 350° F / Gas Mark 4. Line a 12 hole muffin tray with muffin papers.

2

Place the bananas, eggs, coconut oil and date syrup in a blender. Blend until smooth.

3

Add all the remaining ingredients and blend briefly until well mixed.

4

Fill the muffin papers to 3/4 full and bake in the oven for 15 - 20 minutes or until golden on top and a skewer inserted into the middle of a muffin comes out clean.

5

Enjoy while they are still warm or at room temperature, either topped with some coconut yoghurt and bee pollen, perhaps spread with some butter, or on their own.

Notes

• gluten free • quick + easy • superfood •

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5 Comments

  • Reply
    Alex
    September 1, 2016 at 9:59 am

    I love all your lovely recipes, wish I had more time to make them all.
    Thank you so much for sharing your lovely food. Happy first day of spring!

    • Reply
      sweetpeadarlingheart
      September 1, 2016 at 10:50 am

      Thank you so much lovely! Yes, happy Spring, it’s finally here!! Enjoy it 🙂 xx

  • Reply
    Monique
    September 21, 2016 at 1:36 am

    This recipe looks amazing – thanks so much for posting! I (unfortunately) have an intolerance to eggs – do you think this would work with an egg substitute? And if so, do you recommend any one in particular? Thanks!

    • Reply
      sweetpeadarlingheart
      September 21, 2016 at 5:09 am

      Hi Monique, I am sure an egg substitute would work well in these muffins, a chia egg or flax egg substitute would be my suggestion! I am more familiar with flax eggs, so if you would like to make a flax egg for each egg you wish to replace you just stir together 1 tablespoon ground flaxseeds (flaxseed meal) with 2 1/2 tablespoons of water in a small bowl and let it thicken for a minute or two before adding in to the recipe… so for this recipe you would use 2 tablespoons of ground flaxseeds and 100ml water. I haven’t tried it, but if you do, please let me know how you go! Enjoy xx

      • Reply
        Monique
        September 21, 2016 at 8:07 pm

        Thanks so much for the reply – will give this a go for sure! 🙂

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