Banana, Almond and Chia Muffins

by | Nov 7, 2015 | 2 comments

These are so easy and delicious and will last up to a week in your fridge, so you can double the batch and use them for lunches.

Yields1 ServingDifficultyBeginner
Use organic where possible.
 250g ripe banana
 200g almond or hazelnut meal
 3 free range, organic eggs
 1 vanilla pod or 2 tsps home made Vanilla Essence
 60g coconut oil
 1 tsp bicarb soda
 1 tbsp apple cider vinegar or lemon juice
 30g chia seeds
1

Preheat oven to 160 degrees Celsius.

2

If the Coconut Oil is solid sit it in warm or hot water until it is melted.

3

In a large blender (e.g. Thermomix) or large bowl, add all the dry ingredients and pulse or hand mix just till the ingredients are combined. If you're not using a blender, mash the banana by hand.

4

Add all the wet ingredients (excluding the banana if blending) and hand mix or blend until all combined. If you are using a blender, finally add the banana whole or roughly chopped and blend through with a few pulses until it remains still slightly chunky.

5

Taste the mix and make sure it is sweet enough, if not add a touch more sweetener to taste.

6

Line a muffin tray or cake tin with extra coconut oil, and scoop the mix into the tray/tin.

7

Leave to bake for 30 to 45 minutes or until golden.

8

Enjoy!

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Ingredients

Use organic where possible.
 250g ripe banana
 200g almond or hazelnut meal
 3 free range, organic eggs
 1 vanilla pod or 2 tsps home made Vanilla Essence
 60g coconut oil
 1 tsp bicarb soda
 1 tbsp apple cider vinegar or lemon juice
 30g chia seeds

Directions

1

Preheat oven to 160 degrees Celsius.

2

If the Coconut Oil is solid sit it in warm or hot water until it is melted.

3

In a large blender (e.g. Thermomix) or large bowl, add all the dry ingredients and pulse or hand mix just till the ingredients are combined. If you're not using a blender, mash the banana by hand.

4

Add all the wet ingredients (excluding the banana if blending) and hand mix or blend until all combined. If you are using a blender, finally add the banana whole or roughly chopped and blend through with a few pulses until it remains still slightly chunky.

5

Taste the mix and make sure it is sweet enough, if not add a touch more sweetener to taste.

6

Line a muffin tray or cake tin with extra coconut oil, and scoop the mix into the tray/tin.

7

Leave to bake for 30 to 45 minutes or until golden.

8

Enjoy!

Notes

Banana, Almond and Chia Muffins
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2 Comments
  1. Joy Wood

    Sorry to say, I altered your recipe a little. Didn’t have enough bananas. Added some cacao bit and walnuts then blitzed it altogether, added some walnuts on top and the end result….to die for.
    Cooked in a muffin tin for 25 mina on 160.

    Reply
    • Jordan-Changing Habits Nutritionist

      Sounds devine Joy, so happy to hear you make your own adjustments too! Cooking is about playing around and having fun with it! 🙂

      Reply

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