Banana bread is one of my favourite treats. But just because something tastes fab, doesn't mean it has to be bad for you! The other day I had some over-ripe bananas begging to be made into muffins, so I got to work and created a scrummy muffin recipe you'll love. And the best part? They're pretty damn good for you!
TIME: 35 minutes
MAKES: 12 muffins
INGREDIENTS:
2 large bananas, mashed
1 banana sliced (for topping)
65 g oat flour (basically whizz up some oats)
20 g ground flax
85 g almond flour
1 tsp baking powder
1/2 tsp cinnamon
3 tsp coconut sugar
pinch himalayan sea salt
2 eggs
70 ml coconut milk
1 tsp vanilla extract
2 tsp date syrup (or maple syrup)
METHOD:
Pre-heat the over to 180*C. Grease a muffin tin with coconut oil (I used spray).
In a large bowl, combine all dry ingredients.
In a separate bowl, mix all wet ingredients (including bananas).
Combine dry and wet ingredients together. Just a big spoon is fine!
Fill up the muffin tray with mixture and place a slice of banana on top of each muffin.
Bake for around 25 mins or until golden brown on top.
Let cool slightly and enjoy! Try not to eat them all at once!
You can freeze these muffins in a container and simply reheat in the microwave for about 1 minute before serving!
I like to have one of these protein and energy packed muffins before netball matches or before a workout. They are the perfect balance between moist, delicious muffin and a savoury bite.
Enjoy!
V x
