- 2 cups of almond meal
- 2 tsps of baking soda
- Pinch of sea salt
- 1 tbsp of cinnamon
- 1 cup of dates, pitted & chopped
- 2-3 ripe bananas, plus extra slices for the topping
- 3 eggs
- 1/4 cup of coconut oil, melted
- 3/4 cup of walnuts, chopped
- t tbsp of chia seeds, for the topping
With all the taste of banana bread but half of the sugar, these muffins are sure to be a big hit with everyone (including picky eaters).
Perfect as an on-the-go snack or to be packed in a lunchbox, these muffins are full of nutrients so there's no need for guilt when you go to eat 1....or 2....or 3.
This super yummy recipe is easy to follow and allows you to start your morning off the right way!
1. Preheat your oven to 180°C and line a muffin tray with cupcake liners or spray your tray with a little oil so they dont stick.
2. In a large bowl, combine the almond meal, baking soda, salt and cinnamon.
3. In a food processor, combine the dates, bananas, eggs and coconut oil and blitz until they’ve formed a smooth consistency.
4. Add the wet mixture to the dry mixture and stir to combine. Once combined, fold through the nuts and spoon the mixture into the muffin tray. Top with chia seeds and banana slices.
5. Bake for 20-25 minutes, or until they're cooked through. To test if the muffins are cooked, insert a skewer. If it comes out clean, the muffins are cooked. Serve warm with a dollop of almond butter or ricotta cheese on the side.
Side Note: We also like to swap out the dates for 1 cup of blueberries as an alternative.
Recipe thanks to JSHEALTH by Jesica Sepel