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Almost there… Primal Pregnancy update

My “weekly-ish” love notes haven’t been very weekly lately! But that’s okay… I think I have a valid excuse at 40 weeks pregnant. My official due date was the 1st of August which has come and gone and baby seems to still be very happy inside my (rather large) tummy!

40 weeks pregnant

Throughout my pregnancy I’ve been keeping a diary as well as lots of notes and links to all the different, wonderful and interesting articles and people that I have learnt from along the way, and once baby arrives, my plan is to take it all and put it into some sort of organised chaos for you to download and learn from if interested! I’m not sure how well that plan is going to go once baby is actually here, but the intentions are there.

In the meantime, I wanted to share an article with you that I had published in the latest issue of the LOSE IT! Magazine. I wrote it when I was around 24 weeks pregnant so I have a lot to add to it now!

Click here to download a PDF of the article, and if you’d like to purchase the full mag online, you can do so here.

I’m off to bake some primal banana muffins now and drink my morning Skinny Juice … and wait!

Send your good vibes my way 🙂

 

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Primal Banana Muffins

I’ve been searching for a wheat-free, sugar-gree, grain-free banana muffin recipe that’s quick and easy and actually tastes good. I’ve tried quite a few and this is a recipe I kind of made up after a few failed and untasty attempts.

The muffins turned out moist, sweet and they’re really great as a snack when you’re in a rush and don’t feel like preparing food. They seemed to be even fluffier by day 2.

For best results you should definitely invest in a set of YuppieChef’s fabulous silicone cupcake holders. They’re the business. No mess no fuss.

primal-banana-muffins

Ingredients:

3 over-ripe bananas (organic if possible)
4 free range eggs
1/4 cup dessicated coconut (buy at Dischem)
3/4 cup almond flour (buy at Dischem)
2-3 tsp raw honey
4 chopped pitted dates (buy at Dischem)
2 tbsp flaxseeds (buy at Dischem)
1 tsp bicarb
1/2 tsp salt (Himalayan Crystal salts from PnP are your healthiest choice, you should replace your regular table salt with this brand)

Method:

Mix it all together.
Pour into muffin cups.
Stick in the oven for 30 mins on 180.
Makes 12 delish muffins.

Let me know how yours turn out!

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