Banana & Walnut Muffins
Banana & Walnut Muffins
A muffin is always great for an energy-boosting snack. And they are so easy to grab-and-go when you need to get out the door quickly. You can freeze these muffins for a couple of months, too. Make sure they are tightly wrapped in cling wrap so they don’t get frost-bitten.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 cup almond meal
- ½ cup flour
- ½ cup quinoa flakes
- 2 tsp baking powder
- 1 tsp nutmeg
- Pinch salt
- 3 very ripe bananas
- ½ cup dates
- ¼ cup coconut oil, melted
- 3 eggs
- 1½ tsp vanilla extract
- 1 cup walnuts, roughly chopped
Method
- Preheat oven to 180°C.
- In a bowl, combine almond meal, flour, quinoa, nutmeg, baking powder and salt.
- In a food processor, blitz banana, dates, coconut oil, eggs and vanilla until smooth.
- Combine wet and dry ingredients and fold through ½ of the walnuts.
- Line a 12-hole muffin pan with paper cases and divide the mixture between them. Top with remaining walnuts.
- Bake for 25 mins or until a skewer inserted comes out clean.
- Tip: Don’t over-mix the batter or the muffins will become a little heavy.
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