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Banana + Honey Muffins with Granola Topping

Banana + Honey Muffins with Granola Topping

Banana and Honey Muffins Gluten and Dairy Free

Banana and Honey Muffins Gluten and Dairy Free

Banana + Honey Muffins with Granola Topping 

Makes 12 Muffins 

INGREDIENTS 

2 cups Blanched almond meal

1/2 cup Tapioca flour

1 1/2 teaspoons Baking Soda

Pinch of Sea salt

2 tablespoons Coconut Oil at room temperature

2 tablespoons Raw honey melted and cooled

1 teaspoon vanilla extract

3 Free-range eggs at room temperature (or 3 pre-prepared flax eggs)

3 large ripe Bananas (approximately 350g)

1 tablespoon of Almond milk or milk of choice

Optional: 1/2 cup Crunchy Granola Recipe and Banana slices to decorate. 

METHOD 

Pre-heat oven to 175°C or 345°F. Line a 12 hole muffin tin with liners or grease with coconut oil and set aside. 

Mix first 5 dry ingredients in a bowl. 

In a seperate small bowl add coconut oil and honey. Using a hand mixer cream the coconut oil and honey until pale. Add vanilla.
Add the the eggs to your almond meal mix whisking them slightly before mixing in fully.

Add honey/coconut oil mix into almond mix and stir in well.

In your honey/coconut bowl (because who washes more dishes!) break up your ripe bananas and mix with hand mixer until mushy & fluffy.

Fold bananas into your almond meal batter. Slowly pour and fold in almond milk.

Use a large ice cream scoop to fill each well/liner 3/4 full. Place a slice of banana on each muffin (optional) and sprinkle each top with a tablespoon of my crunchy granola. You can sub nuts, coconut or store bough granola if you'd like. 

Bake for 18-20 mins, but keep an eye not to over bake as oven temperatures vary. Muffins are done when they spring back to the touch. I 

Let cool on a wire rack and serve! Enjoy x 

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