Paleo Banana, Pear & Flax Muffins

- 1 Banana mashed
- 1 large or 2 small pears, cored and cut into small chunks.
- 2 egg whites
- 1/2 - 1 cup milled flaxseed (the measurement will differ by how runny your mixture is, flax is good to thicken it so judge as you add)
- 1 heaped cup of almond flour (ground almonds)
- 1 heaped tsp baking powder
- 1 heaped tsp cinnamon
- 1 tbsp unbleached wholenut peanut butter (smooth or crunchy, your choice but I used crunchy)

*Pre heat oven to 180'c
*Add egg white to banana and mix well.
*Add pear and 1/2 cup of flax and mix.
*Add almond flour, baking powder, cinnamon and mix well.
*Mixture should be mixed evenly and the texture of normal muffin batter, add more flaxseed to thicken up if needed.
*Use ice cream scoop to get an even measure for your muffins, I used large muffin cases and used 2 scoops for each.
*Bake for 25mins or until browned nicely on top.
*TRY to allow them cooling time. They firm up, but stay amazingly moist in the centre... Even when cooled!

Enjoy!

Paleo Banana, Sweet Potato & Cranberry Breakfast Muffins

So, before my mission of health, I used to bake... ALOT! I find it very therapeutic... It's great now I'm really enjoying it again, and discovering new healthy recipes makes my day!
Here's one I free handed this morning!

- 2 Bananas mashed
- 3 egg whites
- 1 Tbsp coconut oil
- 2 cups grated Sweet Potato
- 1/4 cup fresh cranberries sliced
- 1 heaped cup Almond Flour (ground almonds)
- 1tsp baking powder
- 1tsp cinnamon
- 1/4tsp ground allspice
- 1Tbsp Natural unbleached peanut butter (crunchy or smooth, your choice)
- Natural Honey

- Pre-heat oven to 180'c.
- Mash your bananas and add the egg whites and coconut oil and stir well.
- Add cranberries and sweet potato and mix again.
- Now add the dry ingredients and mix again.
- The consistency should be quite thick, for added goodness omit a little sweet potato for milled flaxseed. (I meant to do this but forgot, that's what you get for winging it ha!)
- Lastly add your PB and mix VERY well to make sure it spreads evenly throughout.
- Make sure you have a silicone muffin pan, or buy the good, brown muffin wrappers.
- Use an ice cream scoop for even muffins, scoop mixture into cases or pan and tap to flatten down.
- DRIZZLE (not pour! Little drizzle!) some honey over the top of each muffin.
- Bake for 20-25mins until browned on top and firmish to the touch (they will be sticky muffins, that's half of the fun)
- LEAVE TO COOL until they've set a little, or you wont get them out of the pan in one piece. (yeah, it's hard to wait but very worth it)
- Try and allow them cooling time on a rack too once removed, but if you can't then hey, go for it! I've already eaten 3 ha!

Enjoy!