Paleo Banana and Blackberry Muffins

By Issy Goode - 19:23

It's been almost a week of attempting the paleo diet, and surprisingly it's been going pretty well, but you can hear all about that in my week review tomorrow! But today, inspired to do some baking on my day off by The Great British Bake Off - let's not even talk about the bincident - I thought I'd try my poor baking skills on something paleo! 

Spurred on by the afternoon sunshine I went for a browse around my village for some blackberries, ending up where I always find the best and tastiest ones near by - the graveyard - which is a little eerie I suppose, but it's a very peaceful place to pick blackberries in the day time! 

And with my bag of blackberries filled high, I headed home with my own little recipe in mind to create some banana and blackberry muffins. 

Being renowned for my poor baking skills, I decided to make up the recipe myself to keep it nice and simple. Many paleo recipes go for coconut or almond flour, and I'm not sure if they're better for you, but I went for a simple white self raising gluten & wheat free flour blend, which worked out pretty well! The recipe I've made up should make you 12 tasty muffins! 

So, you'll need:

200g gluten & wheat free flour
2 eggs
300ml soya milk (not pictured because I'm useless)
100g blackberries
1 quite ripe banana mashed (my banana looks grim doesn't it?)
1/2 teaspoon baking powder

First pre heat the oven to 200 degrees, then add the flour, baking powder, eggs and soya milk into a mixing bowl and combine. Add in the mashed banana and mix in the blackberries. Grease some muffin tins with dairy free spread (I'd recommend Vitalite - you can find it in Tesco and it tastes great!) and add a tablespoon of mixture into each muffin tin, topping each up if they need to be. Whack them in the oven, leave for 20 minutes or until golden brown, and remember to test your muffins by giving them a prod inside with a fork/knife/a tool of some sort for prodding cakes, making sure it comes up clean and then leave your muffins to cool. 

Once they're cooled down, or even if they're not quite yet, have a taste! For muffins they're quite small, probably more likely to be considered a fairy cake of some sort, but I'm not the muffin police so let's keep it our little secret?
Now, these contain no added sugar, so if you have a bit of a sweet tooth I'd recommend adding 2 teaspoons of honey or syrup to the mixture before cooking, but I had them without and they still tasted delicious. 

Nutritional info (approx):
92 Kcal
17g carbohydrate
1.5g fat
2.8g protein
0.4g sat fat
1.6g sugar

Now enjoy your guilt free treat!

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  1. These sounds amazing (especially at only 92 kcals each, hello new favourite diet treat!). Will have to try this recipe out soon, and I'm definitely interested to see what gluten free sugarless muffins taste like!
    - Krisi

    1. I know right! I worked out the calories and was like, hold up really?! They're different to usual muffins definitely, completely different, but they're still very tasty! I may try add a little honey next time to sweeten them up, or try orange ones!

  2. The muffins look so delicious! I can really see how juicy the berries are :)

    1. They were! Freshly picked earlier that day!


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