Serves
8
Prep
20
mins
Cooking
25
mins
Banana Muffins
Directions
Step 1
Preheat oven to 175C. Grease a 12 hole muffin tray.
Step 2
Place orange juice and currants in a small saucepan. Bring to a gentle boil and reduce to a simmer. Cover and leave for 5 minutes.
Step 3
Place the bananas into your food processor and pulse until smooth. Add the orange zest, coconut flour and arrowroot. Pulse to combine. Add the eggs, vanilla, salt, mixed spice and oil. Pulse to combine.
Step 4
Add the honey and Bi-Carb to the currant mixture, stir to combine. Add this to the cake batter. Combine. Spoon evenly into your muffin tray and bake for 25 minutes.
Step 5
SYRUP: Bring the juice and honey to the boil. Turn off the heat. Spoon over hot muffins and leave to cool.
Ingredients
- 1 orange, juiced
- 1/2 cup currants
- 3 ripe bananas
- zest of 1 orange
- 1/2 cup McKenzie's Coconut Flour
- 1/4 cup McKenzie's Arrowroot
- 1 tbs olive oil
- 4 eggs
- 1/2 tsp natural vanilla extract
- pinch salt
- 2 tsps McKenzie's Mixed Spice
- 1 tbs honey
- 1 tsp McKenzie's Bi-Carb Soda
- SYRUP INGREDIENTS:
- 1/2 orange, juiced
- 1 tbs honey