Banana & Almond Muffins
Dairy Free | Meal Prep | Vegetarian | Contains Nuts
Serves 6
Prep Time10 Mins
Cooking Time20 Mins
210
kCal
10g
Fats
28g
Carbs
5g
Protein
Ingredients
2 ripe bananas, mashed
¼ cup (60ml) maple syrup
¼ cup (60ml) almond butter
½ cup (55g) spelt flour
1 tsp. baking powder
¼ tsp. baking soda
¼ cup (30g) walnuts
Method
Instructions:
- Heat the oven to 355°F (180°C) and line a muffin tray with paper muffin cups.
- Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, and baking soda and mix well.
- Divide the batter between the 6 muffin cups. Top each one with the walnuts.
- Bake for about 18-20 minutes in the middle of the oven. Check consistency by inserting a toothpick. If it comes out clean, they are done.
- Remove the muffins from the oven and cool completely on a wire rack before serving.
- Store in an airtight container in the fridge for up to 1 week.
2 ripe bananas, mashed
¼ cup (60ml) maple syrup
¼ cup (60ml) almond butter
½ cup (55g) spelt flour
1 tsp. baking powder
¼ tsp. baking soda
¼ cup (30g) walnuts
Instructions:
- Heat the oven to 355°F (180°C) and line a muffin tray with paper muffin cups.
- Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, and baking soda and mix well.
- Divide the batter between the 6 muffin cups. Top each one with the walnuts.
- Bake for about 18-20 minutes in the middle of the oven. Check consistency by inserting a toothpick. If it comes out clean, they are done.
- Remove the muffins from the oven and cool completely on a wire rack before serving.
- Store in an airtight container in the fridge for up to 1 week.