Looking for a delicious school lunch snack or a healthy weekend treat to cook with the kids this weekend. Try this yummy recipe from our friends at Nourishing Bites..
MAKES: 12 muffins
PREP TIME: 20 mins
COOK TIME: 20 minutes at 175°c
This recipe is GF, DF and SF
DRY INGREDIENTS
1 ¼ cups blanched almond meal
1 cup brown rice flour
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
¼ tsp xanthan gum
¼ tsp allspice (optional)
4 medium-sized frozen bananas
(400g) (cut into small chunks)
2 large eggs (105 grams)
½ cup coconut sugar
¼ raw honey
1/3 cup olive oil
½ cup walnuts (optional)
Muffin tray with 12 muffin
holders
METHOD
PREHEAT oven to 175 degrees Celsius.
PLACE all the dry ingredients in a large bowl and whisk until well combined.
BEAT eggs in a separate small bowl until light and frothy.
BEAT banana chunks in a large bowl until a thick cream is formed.
ADD beaten eggs, coconut sugar, olive oil and honey to banana mixture and continue beating until well combined.
ADD dry ingredients to wet mixture and beat on a slow speed until well combined.
STIR through walnuts.
POUR mixture into muffin holders (about 95 gram intoeach holder).
BAKE in oven for 20 minutes or until top is golden and bounces
back.
| Dietary Consideration Key: GF - GLUTEN FREE DF - DAIRY FREE SF - REFINED SUGAR FREE |