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@yayuhazz: #tourborobudur #fypシ #fyp

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Wednesday 17 April 2024 00:23:32 GMT
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Replying to @jamieapril26 We’ve made this recipe 4 times since this video. Its one of Poppy’s favorite snacks. Its refined sugar free and gluten free. For added nutrients, this last time I added chia seeds (fiber) and sprouted Himalayan Tartary Buckwheat from @Big Bold Health for flavonoids, zinc, prebiotic fiber, magnesium- it also made them a little fluffier this way too. Here’s the original way we made it in this video down below- comment if you try it! :) * ⅓ cup melted coconut oil or extra-virgin olive oil * ½ cup maple syrup * 2 eggs, preferably at room temperature * 1 cup packed mashed ripe bananas * ¼ cup of almond milk * 1 teaspoon baking soda * 2 teaspoon vanilla extract * ½ teaspoon salt * 1 teaspoon cinnamon * 1 cup super fine blanched almond flour * Cacao nibs for sprinkling on top (I like Navitas organics brand bc they test for heavy metals) Preheat the oven to 325 degrees F. Line muffin tin with/ parchment paper cups In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon. Add the almond flour to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins like nuts, chocolate or dried fruit, fold them in now, (we used Navitas organics cacao nibs to sprinkled on top) Divide the batter evenly between the muffin cups, filling each cup about two-thirds full Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Replying to @jamieapril26 We’ve made this recipe 4 times since this video. Its one of Poppy’s favorite snacks. Its refined sugar free and gluten free. For added nutrients, this last time I added chia seeds (fiber) and sprouted Himalayan Tartary Buckwheat from @Big Bold Health for flavonoids, zinc, prebiotic fiber, magnesium- it also made them a little fluffier this way too. Here’s the original way we made it in this video down below- comment if you try it! :) * ⅓ cup melted coconut oil or extra-virgin olive oil * ½ cup maple syrup * 2 eggs, preferably at room temperature * 1 cup packed mashed ripe bananas * ¼ cup of almond milk * 1 teaspoon baking soda * 2 teaspoon vanilla extract * ½ teaspoon salt * 1 teaspoon cinnamon * 1 cup super fine blanched almond flour * Cacao nibs for sprinkling on top (I like Navitas organics brand bc they test for heavy metals) Preheat the oven to 325 degrees F. Line muffin tin with/ parchment paper cups In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon. Add the almond flour to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins like nuts, chocolate or dried fruit, fold them in now, (we used Navitas organics cacao nibs to sprinkled on top) Divide the batter evenly between the muffin cups, filling each cup about two-thirds full Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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