This healthy muffin recipe makes for a seamless introduction for anyone opting for natural alternatives when baking i.e using almond flour as opposed to processed, bleached white flour and replacing butter with delicious coconut oil. These muffins make for a yummy breakfast option or a tasty snack to share with friends. Also, this nutritious treat is a great solution for your digestion first thing in the morning!
This is an easy healthy recipe that is dairy, sugar and gluten free. As opposed to the many processed muffins available for purchase, these are the perfect home-made alternative packed with many nutrients including protein, good fats and fiber for that extra added goodness.
PREPERATION 15 minutes COOK 35 minutes MAKES 10 muffins
DRY Ingredients
1/2 cup roughly chopped walnuts
1 ½ cups almond flour
1 ½ cups coconut flour
2 teaspoon baking powder
2 teaspoons ground cinnamon
1 tablespoon chia seeds
3 tablespoons dried coconut flakes
A large pinch of sea salt
1/2 cup roughly chopped walnuts
1 ½ cups almond flour
1 ½ cups coconut flour
2 teaspoon baking powder
2 teaspoons ground cinnamon
1 tablespoon chia seeds
3 tablespoons dried coconut flakes
A large pinch of sea salt
WET Ingredients
1 cup fresh dates, pitted and chopped
3 free-range or organic eggs
3 large bananas - medium/over-ripe plus 1 extra, thinly sliced
1 tablespoon of pure vanilla bean extract
½ cup chai spiced tea
1/4 cup virgin organic coconut oil, melted
1 cup fresh dates, pitted and chopped
3 free-range or organic eggs
3 large bananas - medium/over-ripe plus 1 extra, thinly sliced
1 tablespoon of pure vanilla bean extract
½ cup chai spiced tea
1/4 cup virgin organic coconut oil, melted
OPTIONAL Ingredients
1 tablespoon chia seeds - to sprinkle over
1 tablespoon maple syrup (to drizzle)
1 tablespoon chia seeds - to sprinkle over
1 tablespoon maple syrup (to drizzle)
Recipe Equipment and Kitchen Accessories
Large bowl
Food processor
Spatula
Muffin tin
Large bowl
Food processor
Spatula
Muffin tin
How to make Banana, Date and Walnut Muffins
Preheat the oven to 356º F (320º F fan-forced)/180º C (160º C fan-forced)
Combine all the dry ingredients in a large bowl (keeping in mind additional wet ingredients will later be added)
Boil ½ cup of water and soak the chai spiced tea.
In a food processor, combine the dates, eggs, vanilla bean extract, chai spiced tea, 3 large bananas and coconut oil until they’ve formed a smooth consistency.
Using a rubber spatula or wooden spoon add the wet mixture to the dry ingredients in the large bowl, and combine well. Don’t over mix.
Line muffin-tin holes with baking paper and divide the mixture into 10.
Sprinkle top of muffins with the sliced banana and the chia seeds.
Bake in oven for 30-35 minutes until cooked through or the muffins are golden brown. *Insert a skewer – if it comes out clean, muffins are cooked.
Let cool in pan for 5 minutes, then remove from pan and let cool completely on a wire cooling rack. To serve, drizzle with maple syrup for an added natural sweetness.
Preheat the oven to 356º F (320º F fan-forced)/180º C (160º C fan-forced)
Combine all the dry ingredients in a large bowl (keeping in mind additional wet ingredients will later be added)
Boil ½ cup of water and soak the chai spiced tea.
In a food processor, combine the dates, eggs, vanilla bean extract, chai spiced tea, 3 large bananas and coconut oil until they’ve formed a smooth consistency.
Using a rubber spatula or wooden spoon add the wet mixture to the dry ingredients in the large bowl, and combine well. Don’t over mix.
Line muffin-tin holes with baking paper and divide the mixture into 10.
Sprinkle top of muffins with the sliced banana and the chia seeds.
Bake in oven for 30-35 minutes until cooked through or the muffins are golden brown. *Insert a skewer – if it comes out clean, muffins are cooked.
Let cool in pan for 5 minutes, then remove from pan and let cool completely on a wire cooling rack. To serve, drizzle with maple syrup for an added natural sweetness.
Attribution:
– “The Healthy Life”
