This one is for Dina. It’s a recipe based on “Nötiga bananmuffins” (“Nutty banana muffins”) out of Yogamat (which would translate to “Yoga food”) by Anna Gidgård and Cecilia Davidsson. The book’s design is very appealing and makes you want to try out every single one of the recipes: lots of pictures that fill entire pages, and the photography is beautiful. Not that much background information, though. I always like knowing what certain recipes/ingredients are good for, but hey – there’s other books for that.
As most of the times, I didn’t exactly stick to the recipe. The blueberries were not in it but I happened to have them, and I like the combination of banana and blueberry. Oh yeah, did I mention this is gluten-free/low-carb? Well, it is. So here it comes:
For 15 muffins you need:
- 3 dl (ca. 1 1/4 cup) almonds
- 3 dl (ca. 1 1/4 cup) hazelnuts
- 1 dl (ca. 1/2 cup) coconut oil (or butter)
- 2 bananas
- 1/4 ts ground pepper
- 3 ts cinnamon
- 3 ts cardamom
- blueberries (I don’t know how much I used, go with your gut)
- a pinch of salt
Preheat oven to 175° C / 350° F. Use a blender to process the almonds and the hazelnuts into flour. Add the coconut oil, the bananas and the rest of the ingredients to the flour. Mix well. Use two spoons to place the batter into small muffin forms. Bake for about 35 minutes. Done!