By Jenny Tschiesche – The recipe I’ve created is using the cricket flour alongside arrowroot and psyllium to give it the right texture in a muffin. They’re also very low in sugar (just two tbsp of added coconut sugar and the rest of the sugar comes from banana). Whilst they taste different from other banana muffins I rather like them www.jennytschiesche.com
2 mashed ripe bananas
45g cricket flour
10g arrowroot powder
15g psyllium husk
½ tsp bicarbonate of soda
½ tsp baking powder
2 tbsp coconut sugar
1 large egg (approx. 65g)
1 tbsp olive oil
35g coconut milk
A little coconut oil for greasing
Preheat the oven to 180 degrees centigrade (fan assisted)
Grease 6 muffin holes in a muffin baking tray.
Put all ingredients into a food processor.
Pour into 6 muffin holes. Bake for 25-30 minutes. Remove from the oven and leave to cool. Remove from the muffin tray when cooled.