Banana Date & Walnut Muffins

Posted: July 15, 2017

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.

 

 

Banana Date and Walnut Muffins
Servings: 10 muffins
Ingredients
  • 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
Instructions
  1. Preheat your oven to 160* C.
  2. Place banana, eggs, dates, milk, coconut oil, cinnamon, vanilla, sweetener and baking soda into food processor or blender and blend until smooth.
  3. Pour into a large bowl and add the dry ingredients and mix until just combined.
  4. Lightly oil muffin tray with coconut oil or macadamia oil.
  5. Place mixture into muffin tray-will make approx. 10.
  6. Bake in over for 25-40 minutes, until cooked through. Insert skewer to check- it should come out clean.
  7. Remove from oven and allow to cool slightly in tray, then remove and place on cooling rack.
  8. They will keep in fridge for about a week, or freeze to keep them fresh.

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