Start your day the healthy way with these refined sugar-free banana and poppy muffins which you can freeze and defrost when needed.
Erythritol looks like sugar and tastes like sugar. It is 70% as sweet as sugar, yet it is virtually non-caloric, does not affect blood sugar, and does not cause tooth decay. Coconut flour, made from ground dried, defatted coconut meat, is high in fiber and low in sugar and digestible carbohydrates.

2 Very ripe bananas 100 g Erythritol granules 50 g Coconut oil, melted 150 ml Kefir, room-temperature 150 g Spelt pastry flour 40 g Coconut flour 5 g Baking powder 5 g Baking soda 1/3 tsp Salt 1/2 tsp Cinnamon powder 30 g Poppy Walnut halves

1. Preheat the oven to 190C/375F. Grease 6 maxi muffin cups and set aside.
2. Mash the bananas and erythritol until smooth. Add in coconut oil and kefir. Stir until well combined.
3. Whisk together the spelt, coconut flour, baking powder, baking soda, salt and cinnamon. Add the banana mixture into the dry mixture until just incorporated. Now fold in poppy.
4. Divide the batter into the muffin cups and top with walnut halves. Bake in the hot oven for about 25-28 minutes until nicely golden brown and cooked when tested.