These muffins are free of added sugars and naturally sweetened from the bananas. They freeze really well so you can double the batch and have easy, ready made snacks, pre-prepared ready for you whenever you're in a pinch.

AuthorJordan Pie
RatingDifficultyBeginner

Yields12 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 cup almond or hazelnut meal
 2 large, ripe bananas
 2 tsp aluminium free baking powder
 2 organic, free-range eggs, beaten
 4 tbsp coconut milk, additive free
 1 tsp vanilla essence
 a handful of Changing Habits Dates roughly chopped (optional)
 walnuts to sprinkle on top

1

Preheat oven to 180C and grease and line a muffin tray.

2

Add all ingredients (except walnuts) to a food processor or thermomix and blitz until combined.

3

If you are adding the dates in, mix through now.

4

Spoon the muffin mixture into the muffin tray evenly and sprinkle with the walnuts.

5

Place in the oven and bake until golden brown, roughly 15-20 minutes.

6

When ready, remove from the oven and enjoy!

These go beautifully spread with butter and homemade jam!

Ingredients

 1 cup almond or hazelnut meal
 2 large, ripe bananas
 2 tsp aluminium free baking powder
 2 organic, free-range eggs, beaten
 4 tbsp coconut milk, additive free
 1 tsp vanilla essence
 a handful of Changing Habits Dates roughly chopped (optional)
 walnuts to sprinkle on top

Directions

1

Preheat oven to 180C and grease and line a muffin tray.

2

Add all ingredients (except walnuts) to a food processor or thermomix and blitz until combined.

3

If you are adding the dates in, mix through now.

4

Spoon the muffin mixture into the muffin tray evenly and sprinkle with the walnuts.

5

Place in the oven and bake until golden brown, roughly 15-20 minutes.

6

When ready, remove from the oven and enjoy!

Banana, Walnut & Chia Seed Muffins
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