Thanks to Kira Westwick for this amazing recipe! Gluten and dairy free and naturally sweetened, these muffins are sure to be a crowd pleaser for all! Muffins with Salted caramel shots are all the rage right now, these are optional of course, and my healthy whole food version is to die for 😉

INGREDIENTS (MUFFINS)

• 3 large ripe bananas
• 3 organic eggs
• 2 TBS organic maple syrup, or preferred sweetener
• 1 tsp ground cinnamon
• 1 tsp real vanilla extract
• 1/3 cup organic coconut oil
• 2 tsp baking powder
• 2 1/2 cups blanched almond meal
• 1/4 cup organic desiccated Coconut
• 1/2 cup  Figs or Dates, chopped

INGREDIENTS (WALNUT CRUMBLE)

• 1/2 cup Blanched Almond Meal
• 1/2 cup Walnut Halves, finely chopped
• 2 TBS Organic Maple Syrup, or preferred sweetener
• 1 TBS Organic Coconut Oil
• Sprinkle cinnamon
• 1 tsp pure vanilla extract, optional

INGREDIENTS (OPTIONAL SALTED CARAMEL SHOTS)

• 1/2 cup Cashew Spread
• 1/2 cup Organic Maple Syrup
• 1 TBS Organic EV Coconut Oil
• Dash of pure vanilla
• Good pinch of Fine Himalayan Salt
• Splash of water, if needed to caramel consistency
• 9x 12ml syringes

METHOD

• Preheat oven to 160C.
• Place banana, eggs, oil, vanilla, sweetener, cinnamon and baking powder in a blender and blend until smooth. Mix together with dry ingredients in a mixing bowl.
• Spoon into a muffin tray lined with muffin cases.
• To make the crumble rub the ingredients together between your fingers for a crumble topping. Sprinkle over each muffin before going into the oven.
• Place into the oven and set the timer for 20 minutes. Check with a skewer, and continue cooking if needed until it comes out clean- they will take 20-30 minutes, depending on your oven. Take care not to burn the topping.
• Meanwhile blend or process the caramel until smooth, and fill syringes. These are available at the pharmacy.
• Once muffins are cool garnish with shots and fresh figs.

TIPS

• Fresh or frozen berries or your favourite dried fruit or nuts are great additions to this recipe.
• Makes 9 large muffins.