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Nifty Banana Muffins

I turned 19 yesterday (did I MENTION I have to walk with a cane now – jokes)

It was my first birthday on GAPS and as I’m still not vining with fruits or sugars (or even too many nuts). Raw cake wasn’t an option this year.  I genuinely didn’t mind. I was too busy cooking up delicious cauliflower mash/onion soup (leftover  mash blended with sautéed red onion, garlic, broth , tallow and pink salt) and GAPS muffins.

Mamma T wasn’t impressed. GAPS muffins don’t cut it with her – she likes her cakes sweet. I didn’t want her to feel deprived while she celebrated with me, so I came home yesterday (after a relaxing and fun birthday lunch with my uni pals) and whipped these little gems up in less than half an hour – cooking time included!

These golden gems got Mother Dearest’s foodgasm noises of approval. I figured they were ready to share with the world.

These darling cakes are suitable for full GAPS. Just saying.

Nifty Banana Muffins

  • 3 ripe bananas, mashed
  • 2 cups raw cashews
  • 3 eggs
  • 1 teaspoon bi-carb soda
  • A splash apple cider vinegar

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Method

Whizz all ingredients in a food processor or blender until thick, creamy and smooth. Divide among lined muffin cases and bake in a 170 degree fan-forced oven for 25-30 minutes.

Notes

If you don’t have a powerful blending device, beat and bananas with electric handheld beaters (old school) and swap cashews for 2 cups almond flour (blanched almond meal).