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Banana Muffins

Banana Muffins
  • Dairy Free
  • Egg Free
  • Sugar Free/Low

These delicious morsels of goodness are a favourite at our breakfast table, and as a hearty, yet healthy snack. They are dairy, egg, salt, sugar, and oil free; and can easily be adapted to be gluten- and nut-free.

Ingredients:

120g dates

30g ground linseeds

4-5 overripe bananas

About 400g of wholegrain flour of your choice – I mostly use a mixture of oats, spelt and wheat

Two teaspoons of baking powder

Cinnamon and vanilla paste to taste

Around 200ml of sparkling water or plant mylk.

 

Method:

Blast the dates, linseeds and bananas in a good blender until they form a smooth paste. Stir through the rest of the ingredients.

Transfer tablespoons full of the batter into a muffin tray, and bake for about 15 to 20 minutes in a hot oven (220 degrees C).

Let cool on a grid, and enjoy.

Note: These muffins definitely taste best when warm, so unless they’re fresh out of the oven, I often reheat them for 20 seconds in the microwave. Feel free to mix things up to your taste – I often include fresh berries in the batter before baking, which adds a whole new layer of nutrition and deliciousness!

Recipe Supplied by Hilke Legenhausen of Hilke's Health

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