Today we’re baking in the cosy kitchen of The Crows Nest, above The Star & Garter in Falmouth. The perfect little winter hideaway tucked up in the eves of a beautiful townhouse right in the centre of town, complete with log burner and wool Atlantic blankets for the perfect night in, although, with its stunning panoramic harbour views it also encourages you to get out and explore!
The decor in the main living space captures the stylish feel of the restaurant with dark, vintage leather upholstery, solid wood worktops and soft downlighting. In subtle contrast the bedroom and bathroom are neutral in colour pallet with the use of grey and white giving a modern clean feel whilst still being cosy and inviting. Now for some baking...
My vegan banana and blueberry muffins are the perfect on the go breakfast or great to have to hand for a healthy pick me up during an afternoon slump. Packed full of ripe bananas, fresh blueberries, coconut oil and almonds they are full of protein, good fats and antioxidants to help fuel you through your day. You can always substitute the blueberries for raspberries and even add choc chips for a sweet treat!
Makes 12 large or 18 smaller muffins
4 mashed banana
300g ground almonds
150g coconut sugar
150ml maple syrup
200g of flour
2 tsp baking soda
Splash of Apple Cider Vinegar
200ml coconut oil
100ml coconut or almond milk
100ml boiling water
Vanilla bean paste
Small Handful of Coconut Flakes
The most important thing is to ensure you have nice ripe bananas as no only will they be easier to mash up into your cake batter, but they will add natural sweetness along side the coconut sugar. Start by putting the coconut oil in a small saucepan on a low heat to gently melt. While this is happening mash together the bananas with the coconut sugar, maple and the vanilla bean paste. Then add the melted coconut oil along with around a cup full of water from a recently boiled kettle, this will help loosen the mixture maxing it easier to mix.
Next add the ground almonds, gluten free flour, baking powder and the splash of apple cider vinegar. This unusual mixture should start to fizz and activate slightly. This is what help your muffins to rise in the absence of eggs.
Finally stir through your blueberries, saving a few for the tops. Divide the mixture into 12 muffin cases, or you can use a greased silicone muffin tray. Sprinkle your remaining berries and some coconut flakes on top of each muffin. Bake at 170 degrees for around 30mins until the have turned golden and risen slightly. Due to all the mashed bananas these aren’t light fluffy muffins but satisfyingly stodgy! Perfect still warm from the oven with a glass of cold almond milk.