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
