Banana Muffins

by COLETTE PIENAAR

So it’s Sunday and I’m prepping for the week  big pot of chilli and yes! Banana Muffins that are healthy and better than any bar you could choose as a snack. They are delish and only 175kcals, 16.4g carbs, 9.4g fat and 5.1g protein.

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This recipe makes 12 muffins.

You will need:

1/3 cup of coconut oil

1/2 coconut sugar

2 chia eggs (1 tablespoon of ground chia or flax seed mixed with 3 tablespoons of water = 1 egg)

2 ripe bananas (mashed)

1/2 cup water / oat milk

1 tsp bicarbonate of soda

1 tsp vanilla extract

1/2 tsp Himalayan rock salt

1/2 tsp cinnamon

1.5 cups of flour / I used huel for mine but you can use any low gluten flour such as spelt or kamut.

Preheat the oven to 180 degrees Celsius, and prepare your muffin tin.

 

In a large bowl whisk the sugar and oil together, add the chia egg ( you can use two eggs here if you prefer), then the bananas and milk. Then add the bicarb, vanilla, salt and cinnamon and mix well. Then add the flour and gently turn into the mixture, don’t worry too much about lumps in it. Just fold all the ingredients together.

Then divide the mixture between the muffin cases and sprinkle lightly with cinnamon.

Bake for about 25 minutes or until ready. Let the muffins cool in their cases and serve with a coffee !!