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.
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.
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