These are so delicious! I have made many varieties of banana bread and banana muffins, but this is my favourite. They are packed full of fibre, healthy fats and brings back childhood memories.
Bananas are a great source of potassium, magnesium and fibre.
Almonds are a great source of fibre, calcium, antioxidants, essential fatty acids, vitamin E and magnesium. They can also help increase the metabolism and promote a health brain.
Chia seeds are a good way to boost your energy and endurance, plus they are packed with fibre, essential fatty acids, protein, zinc, magnesium, antioxidants and calcium. They also contain vitamin A, E and K and are a great way to boost your metabolism.
Walnuts are one of my favourite brain foods. They are a great source of essential fatty acids, vitamin E, fibre, calcium, potassium, magnesium and b vitamins. As well as containing antioxidants and being a great anti-inflammatory.
Dates are a fantastic source of phytonutrients, fibre, b vitamins, iron, vitamin A & K, magnesium and protein. They can also help with reducing bad cholesterol.
Make a batch and keep in the freezer for a healthy breakfast on the go.
- 2 ripe Bananas
- 3 eggs
- 1/4 cup Rice Milk or milk of choice
- 1 tbsp Melted Coconut Oil
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 4 Medjool Dates
- 1 tsp Baking Soda or Baking Powder
- 2 tbsp Maple Syrup or sweetener of choice
- 2 cups Almond Meal
- 1/2 cup Ground Flaxseeds or Chia Seeds
- 1/4 cup Walnuts chopped
- Pinch Sea Salt
Preheat your oven to 160* C.
Place banana, eggs, dates, milk, coconut oil, cinnamon, vanilla, sweetener and baking soda into food processor or blender and blend until smooth.
Pour into a large bowl and add the dry ingredients and mix until just combined.
Lightly oil muffin tray with coconut oil or macadamia oil.
Place mixture into muffin tray-will make approx. 10.
Bake in over for 25-40 minutes, until cooked through. Insert skewer to check- it should come out clean.
Remove from oven and allow to cool slightly in tray, then remove and place on cooling rack.
They will keep in fridge for about a week, or freeze to keep them fresh.