Banana muffins aren’t usually associated with the words ‘sugar-free’ and ‘gluten-free’ but here at JSHealth, we like to do things a little differently. If you didn’t already know, we believe that indulgence plays an important role in living a healthy life. With this in mind, we whipped up these delicious muffins. They’ve got the flavour profile you’d find in a banana cake, with none of the nasties that are going to derail your health goals. Oh, and did we mention they’re a perfect grab-and-go snack for work or school lunches?
Makes: 10-12 muffins
- 2 cups almond meal
- 2 tsp baking soda
- pinch of sea salt
- 1 tbsp cinnamon
- 1 cup dates, pitted and chopped
- 2-3 ripe bananas, plus extra slices for the topping
- 3 eggs
- 1/4 cup coconut oil, melted
- 3/4 cup walnuts, chopped
- 1 tbsp chia seeds, for the topping
- Preheat your oven to 180°C. Line a muffin tray with cupcake liners.
- In a large bowl, combine the almond meal, baking soda, salt and cinnamon.
- In a food processor, combine the dates, bananas, eggs and coconut oil. Blitz until they’ve formed a smooth consistency.
- Add the wet mixture to the dry mixture and stir to combine. Once combined, fold through the nuts. Spoon the mixture into the muffin tray. Top with chia seeds and banana slices.
- Bake for 20-25 minutes, or until cooked through. To test if the muffins are cooked, insert a skewer. If it comes out clean, the muffins are cooked. Serve warm with a dollop of almond butter or ricotta cheese on the side.
I have plenty more delicious recipes in my 8-week Program.