These banana bread muffins are the perfect mid-afternoon snack. They’re soft, sweet, and healthy. If you want to turn them into more filling muffins you can add chocolate chips or raisins.
Ingredients
3
ripe bananas (300g)
50 ml
almond milk
3 tbsp
melted coconut oil
250 g
almond flour
50 g
coconut sugar
1 tbsp
cinnamon
1 tsp
baking powder
2 tbsp
almonds + extra as topping
How to make
1
Preheat the oven 190C, fan setting. Line a 12-hole muffin tray with 12 muffin cases.
2
Peel the bananas, place into a large mixing bowl and mash with a fork until smooth. Add the almond milk and melted coconut oil and mix well until a smooth mixture forms.
3
In a separate bowl, mix together the almond flour, coconut sugar, cinnamon and baking powder until there are no lumps. Spoon into the mixing bowl with the other muffin ingredients and mix again well until everything comes together.
4
Finally, stir through the almonds before dividing the mixture between the 12 cupcake cases.
5
Cook for 25 minutes until the muffins have risen and are cooked through. If not, place back in the oven for 5-10 minutes until cooked through. After 15 minutes, add some extra almonds on top.
calories: 100 (5%)
fat: 5g (6%)
saturates: 0g (-)
sugars: 4g (8%)
salt: 0mg (-)
protein: 2g (3%)
carbs: 13g (26%)
fibre: 1g (3%)
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