This post could have been called Muffins for Melanie and Massages for Meghan, but in keeping with my theme that was started by Cookies for Catherine, I kept it short. Melanie Leeder rocks my world. Actually... no. What she really does is calms it way down. I am forever showing off the awesomely cool ladies in my life, but there really may not be anything better than a friend who gives great massages. There you are... let that envy out a little.
Melanie is a healer extraordinaire. She does massage combined with super powered energy work and aromatherapy. What's even more awesome is that, when she isn't healing the world through her practice in Toronto, she spends a healthy dose of her summer in cottage country doing dock-side massages in Muskoka. That's right, you heard me. You call her up and she will come to your cottage and rub you all over with sweet smelling oil blends mixed up just right for whatever vibe is needed. She will put you in a trance!
This past weekend, my mom and I were invited to hang in the Skokes (no one actually calls it that, but I am going to from now on) for a weekend of healthy living with Mel and her mom. It was like a mini retreat. We brought up our bikes and spent the weekend eating healthful delicious food, sitting in the sun, chatting about all sorts of great things, looking at flowers, cycling, reading, sleeping and getting sweetly massaged, dock-side, by Melanie.
Look at me on that table? Do I look all googley-eyed-blissed-out or what? What really could be better than an early morning dockside massage?
Well, actually the only thing that might make it better would be a gluten-freen, currant sweetened, banana banana banana muffin. And wouldn't you know, that is just what I baked up for Melanine and her mom. Following my sweet massage, we all dug in to these goodies.
Banana Banana Banana Muffins with Currant Cranberry Spread
by
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Keywords: bake condiment snack dessert gluten-free low-sodium soy-free vegetarian banana whole food
Ingredients (serves 12)
For the Muffins
- 1 cup almond flour
- 1 cup brown rice flour
- 1 cup buckwheat flour
- 1/4 cup sucanat (or sweetener of choice)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 bananas, mashed
- 3 eggs, whisked (or equivalent egg replacer)
- 1/4 cup currants, soaked (or simply pour boiling water over currants and allow to sit for 10 mins)
- 1 tsp vanilla extract
- 2 Tbs coconut oil
- 2 Tbs apple sauce or milk sub of choice
For the Currant Cranberry Spread
- 1/2 cup currant, soaked 2-3 hours
- 1/2 cup cranberries, soaked 2-3 hours
- zest of one orange
Instructions
For the Muffins
Preheat oven to 350.
Mix dry ingredients together in one bowl and wet in the other.
Combine to gether but don’t over mix.
Spoon batter into lined muffin tin.
Bake for 15-20 minutes until tooth pick inserted comes out clean.
Allow to sit in tin for five minutes after removed from oven and then move to cooling rack.
Store in airtight container in the fridge or freeze once cooled to enjoy later.
For the Spread
Drain soaking water from fruit and give a quick rinse.
Add fruit to food processor or vitamix and mix together.
Remove from processor and transfer to jar or bowl and stir in the zest. Allow to sit for an hour or so in the fridge before serving.
Will keep for 1 week in a sealed jar in the fridge.
Here are some more photos.
Mel and I
I loved that bridge behind me.
My superfit momma.
Georgain Bay
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