This was a Sunday morning recipe. I wanted to treat the family to something special for breakfast on our last Sunday before the schools started again after the holiday. The muffins turned out lovely and we ate the remaining ones on a walk in the nice weather – like a picnic. Now I need to buy more of those freeze dried strawberries so I can make them again!
This makes about 10-12 muffins.
As always – turn oven on to 180 C (360 F) and let me tell you why almost all my recipes use this temperature – it’s a pre-set program on my oven and since the button for changing the temperature (it’s a digital) is going bonkers I just rather adjust my recipes to fit 180 C…
Get a big bowl out and mix the dry ingredients:
- 1 big banana – or 2 smaller, like I had
- 5 eggs
- 4 tbsp. coconut oil
I use a hand mixer to turn that into a smooth creme, but a fork for mashing and a whisk could basically do the same.
Then mix the dry ingredients in a separate bowl:
- 100 ml (0.4 cup) shredded coconut – ground together with
- 5 dried pitted apricots (ground to crumble with the shredded coconut.
I use a mixer to grind the coconut with the apricots. If you don’t have one, you can just finely chop the apricots with a knife.
- 100 ml (0.4 cup) ground hazelnuts. I used my mixer, and mixed only a short while to still have pieces of the nuts for a bit of texture.
- 3 tbsp. coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla powder
Stir and add the dry ingredients to the wet ones above and mix them. Then chop about 40 g (1.4 oz.) dark chocolate and measure out 150 ml (0.6 cup) dried strawberries (In Luxembourg, Auchan has them – in the organic section)
Add this to the muffin batch and mix in
Love the colors! Fill muffin forms 3/4 up and bake in the oven for 25 minutes (normal sized muffins like these – mini muffins need only 18-20 minutes)
A ray of sunshine hit the muffins as I put them on the table….
Serving these with a bit of whipped cream and fresh strawberries would make a lovely dessert too!