Most weekends we bake. I enjoy creating recipes and we all enjoy eating the outcome (usually!). Like most mums, I'm always trying to find ways to get that extra serving of vegetable into my kids. I'm fairly lucky that both my girls like most vegetable and are usually happy to eat them, but still, I like to sneak them in wherever possible. Here's a muffin that the kids will never suspect has a serving of cauliflower in it.
Banana Blueberry Muffins
2 very ripe bananas (150g peeled)
2 large eggs
30g coconut oil (plus extra for greasing muffin liners)
10g (2 tsp) maple syrup (add more if banana aren't that ripe)
5g (1 tsp) vanilla essence
90g buckwheat flour
25g tapioca flour
5g (1 tsp) bicarb soda
5g (1 tsp) creme tartar
48 blueberries (fresh or frozen)
Preheat oven to 180degrees Celsius. Grease 12 muffin liners and place in muffin try.
Place cauliflower in food processor and blend well. Add banana and blend again. Add all wet ingredients except blueberries and blend until well combined. Pour into large mixing bowl and then sift in all dry ingredients. Gently mix until just combined. Pour into greased muffin cups. Place 4 blueberries on top of each muffin and bake for approx. 17-18 minutes at 180.