I’ve been on a roll with baking lately, after a 12 year break from doing any. I forgot how fun it is to bake for other people, but have rediscovered it as I test gluten-free, dairy-free recipes made without refined sugar.
This is one I adapted from Nigella Lawson, making several modifications to make it dairy-free and gluten-free, and to eliminate refined sugar. Her original recipe is for a loaf, but I’ve been making muffins because they’re easier to give away in individual servings (I usually split a dozen muffins between two or three friends). It sounded like an odd combination to me, but it totally works – everyone has loved these.
8 tablespoons coconut oil
4 very ripe medium-sized bananas, mashed
1/4 cup honey
1 cup almond flour
4 teaspoons baking powder
1 teaspoon baking soda
2/3 cup dried cherries
1 cup unsweetened shredded coconut
Preheat oven to 325F. Insert paper liners into 12-muffin tin.
Whisk together the coconut oil, honey, eggs, and mashed banana (do not beat). Fold in the almond flour, baking powder, and baking soda. Incorporate the coconut and cherries, being careful not to over-stir. Spoon the batter into the muffin tin and bake for 25-30 minutes, or until golden brown and not too soft on top. Allow to cool (but you can eat them as soon as they’re not too hot to touch, if you want).