A delicious healthy recipe from our Co-Founder and Nutrition Director, Louise Keats.
These easy moist muffins make a delicious snack, with the almond meal adding a protein and nutrient boost They beat any store-bought muffin hands down.
When buying flour, go for organic to minimise the glyphosate in your food. You can also use spelt flour if you prefer – see Tips for how to convert.
- 80g almond meal
- 80g (approx. 1 small) peeled banana, mashed
- 1 egg
- 250g (1 cup) milk (use nut milk for dairy-free)
- 120g (1/2 cup) extra virgin coconut oil, melted (or macadamia oil) (see Tips)
- 120g (1/3 cup) honey
- 1 tsp natural vanilla extract
- 280g (1 3/4 cups) wholemeal self-raising flour (see Tips)
- 1 tsp ground cinnamon
- 125g fresh seasonal berries (see Tips)
- Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases and set aside.
- Place almond meal, mashed banana, egg, milk, oil, honey and vanilla in a large bowl and mix until well combined. Sift in flour (returning any sifted out husks to the bowl) and cinnamon. Add reserved ground seeds and mix until combined. Add 100g of the berries and fold through until just combined.
- Divide mixture evenly between paper cases and top each muffin with remaining berries. Bake for 25 minutes or until golden and a skewer inserted into the centre of each muffin comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool further before serving.
- For nut-free muffins: replace the almond meal with the same quantity of ground seed mix (eg, ground linseeds and pepitas).
- You can replace half of the milk with an equal quantity of natural yoghurt or buttermilk, both of which provide a lovely lightness and slight tang.
- If you prefer, a lighter-flavoured extra virgin olive oil or a macadamia oil also works well in these muffins, in place of the coconut oil.
- Use whichever fresh seasonal berries you have on hand, such as blueberries, raspberries or a mixture. Frozen berries also work in these muffins.
- If you prefer you can use spelt flour or wholemeal plain flour – you’ll just need to add 3 1/2 tsp baking powder to convert it to self-raising flour (the general rule is 2 tsp per cup of flour).