baking/ gluten free/ little bites of goodness/ morning tea + afternoon tea/ quick + easy

Cacao, Carob and Banana Muffins : energy for a tired day

Name: Cacao, Carob and Banana Muffins
Cook time: 30 min
Yield: 12
Ingredients: 2 ripe bananas, mashed with a fork; 2 eggs; 1/3 cup olive oil; 1 tablespoon carob syrup; 1 cup almond meal; 3/4 cup buckwheat flour; 3 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 2 teaspoons vanilla powder; 1/3 cup cacao powder; 1 1/2 heaped teaspoons green stevia powder; 1/3 cup milk of your choice; +; 1 banana, sliced for topping (optional)

Sometimes life feels like it requires more energy than you’ve actually got – mental energy, physical energy, emotional energy, it all feels a bit the same when you’re low in it. I’m not always sure how to handle this, and often keep going for everybody else, only to fall flat the first moment when I’m left to myself. I guess that can become crunch time, when you don’t feel the need to keep up any appearances or hold it together for someone else, or a time when there is nothing else to distract you from what is really going on. Sometimes it’s not a big deal and other times it is. Sometimes you just realise that actually you’re pretty tired, but before now you haven’t had time to notice.

On these days I often find myself drinking lots of tea, and (ahem) maybe one cup of coffee too many. What I should be doing is eating extra well, but I often don’t get around to it. For some reason preparing a full meal for one just doesn’t always feel worth it, although it totally should.

After such a day I often feel this need to feed others, probably because I really need to feed myself too, but usually that translates into feeding my children a substantial afternoon tea. I figure if I’ve had a tired day, then maybe they have too.

Of course whatever it is I’m making needs to be seriously achievable, so I have a few default recipes that I fall back on. Crepes are one of them, or some kind of quick smoothie with a few extras snuck in. Some afternoons it might just be a buffet of fruit toast, and if it’s all too much a piece of fruit can do the trick. But sometimes I also make muffins. They only take 20 minutes to bake, are made in one bowl by just throwing everything in, and somehow they make me feel like I have achieved something. And then we all get to eat one.

Cacao, Carob and Banana Muffins

I have been experimenting with different sweeteners recently, and have been trying some green stevia powder, which is way less refined than the white powder you buy from the supermarket and also has no other additional ingredients (because of this it is super sweet, so use it sparingly).

I felt inspired to do this after reading through the amazing new book by Grown and Gathered where they show a photo of the sugar they use (which they treat as a luxury). Their sugar is completely unrefined – literally sugar cane juice dried out – and it got me thinking about the ingredients I use and how far removed they are from their natural state. I consider myself a wholefoods enthusiast but realised that because of my diabetes I had been using some sweeteners which were completely removed from their natural state because of their minimal effect on my blood sugars. So, taking all of these things into account, I decided to give green stevia a go – it still doesn’t effect blood sugars and is pretty reminiscent of where it has come from – a sweet green herb.

Cacao, Carob and Banana Muffins –
gluten free, refined sugar free, dairy free option

makes 12

2 ripe bananas, mashed with a fork
2 eggs
1/3 cup olive oil
1 tablespoon carob syrup
1 cup almond meal
3/4 cup buckwheat flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
2 teaspoons vanilla powder
1/3 cup cacao powder
1 1/2 heaped teaspoons green stevia powder
1/3 cup milk of your choice
+
1 banana, sliced for topping (optional)

Preheat your oven to 180°C / 350°F / gas mark 4. Line a 12 hole muffin tray with muffin papers.

In a medium bowl whisk together the mashed bananas, eggs, oil and carob syrup until well combined.

Add in all the dry ingredients and stir to combined, then add in the milk and stir once more. Divide the mixture between the muffin cases, filling them 3/4 full. Add a few slices of banana to the top, if using.

Bake in the oven for 18 – 20 minutes, or until a skewer inserted in the middle comes out clean. Serve warm or cool, either plain or with a smear of peanut butter.

The muffins will keep in an airtight container in the fridge for up to 3 days, or can be frozen for a later date.

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