This Sunday morning we woke up to a very grey and windy Copenhagen, and it was clear that the day was best spent indoor. So we decided to bake some muffins to make up for it!
Camilla has been working on this recipe for a while. She wanted to create a gluten-free and naturally sweetened muffin, and here’s the result; Spongy muffins made from corn flour and desiccated coconut making them totally gluten-free. For natural sweeteners she used a bit of honey and lots of banana. The trick here is to use really ripe bananas – if they’ve got brown spots it’s even better! Add some raspberries to the formula and you’ve got yourself a delicious Sunday treat, perfect for those dark days.
Raspberry & Banana Muffins
(Makes 12 muffins)
1 cup / 75 g desiccated coconut (+ 2 tbsp extra for topping)
1 ⅔ cup / 200 g corn flour
2 tbsp corn starch
3 very ripe bananas (approx. 300 g)
200 g raspberries (thawed if frozen)
75 g butter, room temperature
⅓ cup / 80 ml runny honey
⅓ cup / 80 ml buttermilk
Zest of 1 orange
1 tsp cardamom
1 tsp vanilla powder
1½ tsp baking powder
½ tsp baking soda
Preheat the oven to 400 F / 200 C.
Grease a 12-hole muffin tin with butter.
Grind the desiccated coconut into flour in a food processor or blender. Mix coconut flour, corn flour, corn starch, orange zest, cardamom, vanilla powder, baking powder, and baking soda in a large bowl.
In a separate bowl beat the eggs lightly and transfer to the cake batter.
Mash banana and butter with a fork. Add the mash, honey, and buttermilk to the cake batter.
Fold in the raspberries.
Scoop approx. 2 tbsp cake batter into each muffin hole and drizzle with desiccated coconut.
Bake for 15-18 minutes.