Ingredients:
1 very ripe plantain
2 tablespoons coconut butter (any nut butter will do)
1/2c almond flour (meal works too; slightly different consistency)
1t baking soda
pinch of pink Himalayan salt
1 tablespoon vanilla extract
1 tablespoon lemon juice
Method:
Preheat the oven to 350°F and lightly grease a mini muffin pan. In a blender, puree plantain, coconut butter and vanilla extract and lemon juice.
In a separate bowl sift together your dry ingredients. Pour the contents of your blender into the dry ingredients and combine.
Scoop the batter into your mini muffin pan. Bake for approximately 10 minutes or until nearly done (they’ll firm up just a bit more after they’re pulled from the oven).
When finished, allow them to cool before frosting. For the frosting, you can purée half a cup of cashews with half a cup of raspberries and a few tablespoons of coconut butter and a splash of coconut milk. Then add a little lemon and stevia for sweetness.
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