Flourless poppy seed and nut muffins

A favourite muffin recipe in a healthy, gluten-free version. Give them a try and you will gradually find that flour and baking are not such inseparable friends.

Method:

1. Slice the banana into rounds and mash it with a fork.
2. In a bowl, blend the butter, coconut oil, banana, honey, orange/lemon zest or cinnamon and two egg yolks.
3. Whisk the egg whites with a pinch of salt into stiff peaks.
4. Slowly fold the whisked whites, the poppy seeds and the nuts into the first mixture.
5. Fill the muffin cases and bake for about 20 minutes at 180 °C (a toothpick is the best way to check whether they are done).

Extra tip: If muffins do not suit you or you do not have special baking cases, you can simply pour the batter onto a greased ordinary baking tray, top it with various seeds, decorate it as you like and cut it up once baked.