A delicious, healthy muffin recipe from our Co-Founder and Nutrition Director, Louise Keats.
These muffins include three prebiotic powerhouses to help support the good guys in your gut and encourage microbiome diversity – cashews, black beans and green banana flour. But don’t be deterred – despite their goodness, they are still absolutely delicious.
They’re a source of protein and are perfect to keep on hand for a post-workout snack.
- 150g dry-roasted cashews (switch to a ground seed meal for nut-free – see Tips)
- 1 x 400g tin black beans, rinsed and drained
- 100g quality dark chocolate (70% or 80%), broken into pieces
- 1 small banana (60g peeled weight)
- 3 eggs
- 1 tsp vanilla
- 120g coconut oil or macadamia oil
- 1/3 cup (50g) green banana flour (see Tips)
- 4 tbs preferred milk (use nut or oat milk for dairy-free)
- 3 tbs honey
- 1 tsp baking powder (gluten free)
- Preheat oven to 160°C fan. Line a 12-hole muffin tin with paper cases.
- Place cashews into a food processor or high-powered blender and process to a ground consistency (Thermomix: 6 sec/speed 8).
- Melt the dark chocolate (gently in microwave or on stovetop) and add it to food processor along with all remaining ingredients, except baking powder. Blend for about 4 minutes at medium speed or until smooth, pausing to scrape down sides of bowl with spatula as needed. (Thermomix: 4 min/speed 4–7, increasing speed gradually from speed 4 to speed 7, pausing to scrape down sides if needed.)
- Add baking powder. Lightly blend until smooth and well combined (Thermomix: 8 sec/speed 4). Leave mixture to stand for 3 minutes, then transfer mixture into prepared muffin tin. Bake for 25-30 minutes or until just cooked. Set aside to cool before serving.