So I have been procrastinating writing this post because I just can’t seem to think of anything to talk about . . .

I think I’m suffering a case of writers block . . . a little blogger burn out perhaps?

I have a million recipes I want to make and share with you but, this whole telling a story to go with each recipe thing, has me well and truly stumped!

So . . . how about I just tell you about these insanely delicious, banana and rhubarb mini muffins that I made instead? They are secretly healthy, low carb, grain free and paleo friendly but most importantly they are seriously yummy!

Sound good?

Good.

So, banana and rhubarb mini muffins . . . I made some . . . you should too . . . 😉

Since making that initial, delicious batch of maple and vanilla roasted rhubarb just last week I have been wanting to bathe in it eat it on alllllll of the things . . . I may have made 3 batches in the last week ( ← true story) all of which have somehow magically just disappeared?! Safe to say I am well and truly hooked . . . line and sinker baby!

Now, if you follow along on Instagram you will know that I had the brilliant idea of spreading a heaping spoonful of that delicious maple, vanilla roasted rhubarb on top of one of my fave banana chia mini muffins and proceeded to go to snack time heaven.

This tasty little treat gave me a brilliant idea . . . why don’t we add a heaping spoonful of that velvety smooth, subtly sweet, maple, vanilla infused, jam like roasted rhubarb to the centre of each mini muffin??

That way you not only get a mouthful of that sweet deliciousness on your initial bite but, you also get a sweet, jammy little, maple vanilla infused rhubarb explosion once you reach the centre!

Oh.

My.

Word.

You guys . . .

Soooooo good!!

As always our trusty ol’ banana muffins are all natural, made with no refined flours or sugars. They are sweetened naturally with our over ripe banana, a pinch of cinnamon, a splash of vanilla and those plump and juicy, magical medjool dates.

When you bite into these muffins what you get is a delicious hint of caramel from our overripe bananas along with a gentle, heart warming hum of cinnamon and a subtle sweetness from the coconut flour.

Then, you get hit with this subtly sweet, velvety smooth, jammy little maple, vanilla roasted rhubarb explosion in the centre . . . so much deliciousness I can’t even tell you!

Those gnarly looking tops might just be my favourite part! ♥♥♥

And you know what makes these tasty little treats even better? The fact that they come together in a matter of minutes.

Simply throw your ingredients into your blender or food processor and let it do the work for you.

All you have to do once your batter is all blended (apart from try not to drink it straight up from the blender because it smells all kinds of incredible!) is spoon a little of your banana batter into your mini muffin tray, add a dollop of that roasted rhubarb, top each muffin with a little more banana batter, add a little jammy swirl ( ← because we all know swirls get the girls right?!  😉 ) then bake those bad boys for 8ish minutes and you’re done baby!

Total snack time winning up in here!

Quick and easy to prepare, insanely delicious and secretly healthy – love, love, love!!!

These muffins are truly divine.

They are subtly sweet, light as air and simply melt in your mouth.

2 bites of secretly heathy, purely delicious, banana mini muffins with a delightful, jam like, maple, vanilla infused surprise inside.

If you don’t have any of our beloved roasted rhubarb on hand and don’t feel like making it anytime soon I’m sure you could sub in your favourite jam or fruit spread in its place. I haven’t tried it but I feel like it should work . . . no excuses ok, you need these muffins in your life asap!

All natural, secretly healthy, caramel infused banana mini muffins with a deliciously vibrant, velvety smooth, subtly sweet, maple, vanilla infused, jammy little surprise inside!

Yes, yes, just yes!

Make them. Eat them. Love, love, love them.

Banana and Rhubarb Mini Muffins {Low carb, grain free & Paleo friendly}
Makes approx 30 mini muffins

Ingredients –

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

1/4 cup maple vanilla roasted rhubarb (or you could sub with your fave – 100% fruit jam)

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except rhubarb (or jam) into your food processor or blender and process until well combined.

3 – Spoon batter into your prepared muffin tray filling just 1/3 of the way (I use approx 1 teaspoon per mini muffin) then spoon in a small dollop of rhubarb (or jam) then gentle tap the tray on your counter top to allow to mixture to settle then top your rhubarb (or jam) with one more teaspoon of banana batter. Gently tap the tray one again on your counter top to settle the mixture and ensure there are no air bubbles hiding in there. Optional – Take a toothpick, and dip into some of the reminaing rhubarb (or jam) and place a little fruity swirl on the top of each muffin.

4 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo
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Question of the day –
Are you doing any holiday baking yet?! What cha’makin? Feel free to leave recipes or links to recipes in the comments below – sharing is caring remember 🙂
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