Banana and Almond Muffins

by Collette White | 7 February, 2019

Good Morning friends! I hope this finds you all well. I can’t believe the Christmas Holidays are over and that another school year begins! Back to earlier mornings, lunch boxes, homework and tired kids of an evening! Over the holidays I have been enjoying some recipe creating with the kids and I am excited to share the new recipes with you over the next few weeks. Today I am sharing these super delicious muffins. My kids LOVE them (as does hubby!) and have actually been enjoying them for breakfast! I hope you love them as much as my family. Let me know!

Ingredients

3 ½ cups almond meal (430g)

3 large ripe bananas

3 eggs

¼ cup honey *

1 tspn vanilla essence

1 tspn apple cider vinegar

1 tspn cinnamon

1 tspn baking powder

½ tspn nutmeg

good pinch salt

16 walnut halves

Method

Preheat oven to 180c and line a muffin tray with cases.

Place all the ingredients except for the almond meal and walnuts into a food processor and blitz on medium speed for 30-40 seconds.

TMX: Speed 6 / 20 seconds

Add the almond meal and blitz for 40-50 seconds on medium.

TMX: Speed 5 / 30 seconds

Place even amounts of mixture into cases and top each one with a walnut half.

Bake in preheated oven for 22-25 minutes.

Makes 14 – 16

Notes

  • you can swap honey for rice malt syrup if you prefer
  • store in an air tight container for 3 – 4 days
  • freezes well

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,