When it comes to fruit for dessert, why not switch it up? These amazing-tasting muffins have all of the goodness of banana and raspberry and an injection of chia seeds which are a wonderful good mood food.
Makes: 12
GF, V, VG
=R1=
Servings
Makes 12
Prep time
Cook time
Recipe
Ingredients
- 3 cups almond meal
- ½ cup shredded coconut
- 1 tbsp ground cinnamon
- 1 tsp vanilla powder
- 1 tsp gluten-free baking powder
- ¼ cup chia seeds
- 3 eggs
- 40g butter or 2 tbsp coconut oil, melted
- 2 tbsp coconut milk
- 1½ cups mashed overripe bananas
- 1 cup raspberries
- Pinch sea salt
Method
- Preheat oven to 180°C and line 12 × 80mL muffin tin with paper cases.
- In a large bowl, mix together almond meal, coconut, cinnamon, vanilla powder, baking powder and chia seeds.
- In a separate bowl, whisk eggs with butter and coconut milk until combined. Fold in dry ingredients. Fold in banana, then gently fold in raspberries, reserving 12 to decorate.
- Fill muffin cases to three-quarters, then halve reserved raspberries and place one half on each muffin.
- Bake for 15–20 mins, until golden brown on top. Cool in tin for 5 mins, then transfer to wire rack to cool completely.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
