Raspberries & banana muffins

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A recipe by Tash & Tom from Burberry Foods

After spending time baking, where I got to know the ingredients and different methods, I realised more than ever that cooking isn’t a science. Ingredients change, your surroundings change and a recipe is just a guide (even in baking). My point is: let go of your self-doubt in the kitchen, be playful, make mistakes and fall in love with your food again. Your intuition is there, you just have to find it.”

Ingredients


Wet ingredients

5 medium old bananas (80g when peeled)

1 cup coconut cream 1⁄2 cup olive oil

1 tsp vanilla powder or 2 tsp vanilla paste

1 tsp apple cider vinegar

Dry ingredients

3⁄4 cup brown rice flour

1⁄4 cup tapioca flour

1 1⁄2 tsp ground ginger

1 tsp baking powder

1 tsp ground cinnamon

1⁄2 tsp bicarbonate of soda

1⁄2 tsp ground cardamon

1⁄2 tsp ground nutmeg

1 1⁄2 cups almond meal

1 cup coconut sugar

1⁄2 cup shredded coconut

1⁄4 tsp salt 1 cup raspberries(150g), frozen is fine

Icing

3 tbsp honey

3 tbsp tahini

1 tsp blueberry powder (optional) plus more for decoration

To serve

Marigold flowers

Method

Preheat oven to 180°C fan.

Oil and then flour a muffin tray with 12 holes. Alternatively, you can use cupcake papers.

For the wet ingredients, combine 5 bananas, coconut cream, olive oil, vanilla and apple cider vinegar using a food processor. It should be a little bit chunky rather than completely smooth. Once combined, set aside.

For the dry ingredients, in a separate large mixing bowl, sift in the rice flour, tapioca flour, ginger, baking powder, cinnamon, bicarbonate of soda, cardamon and nutmeg. Add the almond meal, coconut sugar, shredded coconut and salt. Mix well with a whisk to remove any lumps.

Add the wet mixture to the dry ingredients and combine well with a wooden spoon. Once combined add the raspberries. Gently folding them through the mixture as you don't want them to break up to much.

Pour the mixture evenly into prepared muffin tray. Bake for 10 minutes or until cooked all the way through.

You can check this by placing a knife in the centre and seeing if it comes out wet. A little bit of mixture it okay. Leave to cool for 10 minutes in the loaf tins then transfer to a wire rack to cool completely.

In a small bowl add all icing ingredients with 1 tbsp of water. Combine with a fork until smooth. Spoon approximately 1 tsp on each muffin.

Decorate with a sprinkle of blueberry power and marigold flower petals.

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