Nākd BB Muffins

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Y’all know that I have a soft spot for Nākd  bars. They are the most convenient bars free of wheat, dairy and gluten and are enough to satisfy the most crazed chocoholic with an unbelievable sweet tooth (me) from natural ingredients. Vuuunderfal stuff.

I had a go at creating my own a while back, Nākd had a ganders and asked if I would like to try out and play around with a few recipes they have in the pipeline.

I said ABSOLUTELY.

Gluten and wheat free baking as well as experimenting without the usual components of baking has become a bit of a thaaang on the blog recently. It makes me feel like a scientist and I end up with a load of baked goods to share and gobble, so it’saaall good (babybaby)

Changing recipes and getting adventurous with different ingredients mostly through trial and error is what baking’s all about, so I put my own spin on Nakd’s Banana Berry Muffins. I was a little skeptical, however they came out dreeeamy (I’m currently munchin’ on my 3rd as I type)

Here’s what ya need!

140g ground almonds

140g gluten/wheat free plain flour

1.5 tsp gluten free baking powder

1 tbsp of any seed that you fancy, I used linseed.

130g bag of Nākd berry fruit & nut bits, roughly chopped (and a few for your mouth)

2 bananas sliced up

200ml almond milk

100g sunflower spread, melted

2 tablespoons maple syrup

70g blueberries

70g raspberries

bish bash bosh.

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Pre-heat your oven 190/gas mark 6 and pop some muffin cases in a twelve-hole tray.

1. Measure and combine your ground almonds, flour, baking powder, salt, seeds and Nākd Berry Fruit & Nut bits.

2. In another bowl, Smash up yo’ nanas with a fork, add the melted spread, maple syrup and almond milk. Mix it aaaal up.

3. Add the wet mix to the dry and marry em together. Lastly throw in the blueberries and raspberries. fold in.

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Spoon into your cases and pop into the oven for around 20 minutes or until the tops look a lovely light golden brown and spring back when pressed gently.

Leave to cool whilst you pop the kettle on, then DIG IN!

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They have the most perfect, light consistency – not remotely dry for a gluten free cake as the natural oils from the ground almonds help bind the mixture together.

Ooozing with flavor from the blueberries, raspberries and the Nākd bits, combined with a subtle banana flavor and sweetness from the maple syrup. MmmHmm. If you are inside on a drizzly Sunday afternoon, pop your hair up, pull over a chunky jumper, pop on a good album and give them a go!

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I best make another batch…

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