I really don’t understand people who get away with not eating breakfast in the morning. I am a complete and utter nightmare when I am hungry. I am basically a mashup of all those snickers adverts rolled into one 28 year old sulking trembling mess. Usually I am quite good at shoving at least a couple of slices of cold toast (if not better) down my throat before running out the front door, but for some reason I have been failing at even this some days in 2015. I am not joking when I say I am pretty useless when I am having a sugar low, and particularly first thing on a shoot you have to be really with it to get everything up and running in time for the first shot. Winter has been particularly stressful as the hours of natural light that you have to shoot with are so short, yet you’re expected to get as much done as you would do in a day that has four-five more workable hours in. Long story short – you need to be on your A game and hungry and unfocused is not really an option.
So I have packed my freezer out with some grab and go refined sugar and gluten free muffins for days when I am less organised than I should be. AKA days where the snooze button and a streak of liquid eyeliner take precedence over feeding myself. I have packed them full of lots of fruit to make them sweet and coconut flour, because, well I had some in my cupboard after a shoot and I thought what the hell. I’m also still on the coconut oil band wagon, even more so after spending a day last week with the lovely Hemsley sisters sharing why they love the product so much and some of their recipes they use it in. That was such an inspiring day, they have such an approachable view on cooking and eating. I particularly love their idea of big batch cooking and then doing a food swap with friends. The whole day was great, and it was amazing to actually meet/remeet/not-quite-meet some of the lovely girls behind some of the blogs I read (top with cinnamon/shiny thoughts/Rachel Phipps).
These muffins are the easiest thing to make, you just need a bowl, a fork (and a whisk if you’re being fancy) and a muffin pan. They are a great way to use up any browning bananas lingering in your fruit bowl, which as I have already said is a problem in my flat. The minute quantity of coconut flour sounds like a mistake but it is really absorbent and expands as soon as you add it to the banana and oil. Thrown in a bag with a thermos of black coffee and you are ready to go, not matter how much of your walk to work you have to do at a light jog.
makes 6 recipe by Jenny Brown
2 very ripe medium sized bananas
1 tsp vanilla
50ml melted coconut oil (I will just throw it on a radiator until enough of it melted to pour out what I need)
30g coconut flour
1 tsp baking powder
pinch of salt (I like pink Himalayan salt - I got loads for Christmas!)
- Preheat your oven to 175C (fan assisted) and line a muffin tin, this is quite a moist mixture so I recommend using cupcake cases).
- Using a fork mash up your banana, don’t worry too much if there are a few lumps.
- Add the melted coconut oil, egg and and vanilla and beat for about a minute, you will see the mixture get slightly lighter in colour.
- Add the dry ingredients (coconut flour, egg, and baking powder) and whisk together, then fold through the blueberries.
- Split between your cupcake cases and bake in the middle of the oven for 20 minutes, turning half way through. The top should be golden brown and an inserted skewer should come out clean.
- Leave to cool in the tin for 5-10 minutes before removing and letting to cool to room temperature on a wire rack.
- Store in an airtight tub for up to about half a week, or if freezing wrap individually for a quick breakfast.
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