The banana and date muffins you would bounce out of bed for! Using almond meal as the base ingredient, these muffins are a gluten-free gold mine that make for a great snack on-the-go or substantial breakfast for when you’re running out the door, thanks to the addition of eggs (protein) and banana (potassium, fibre and magnesium).
With the tasty edition of dates too, these muffins are full of sweetness and a great source of fibre to boot!
Make a batch with your Sunday afternoon meal prep or cuppa and you’ll have yourself a satiating snack for days to come.
Recipe: Banana + Date Muffins
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| Image: Leah Itsines |
Makes: 8 (1 muffin is 1 serve)
Prep time: 5 minutes
Cooking time: 25–30 minutes
Ingredients:
½ cup almond meal
2 medium ripe bananas, mashed
¼ cup rice malt syrup
3 eggs
1 teaspoon baking powder
pinch of ground cinnamon
4 medjool dates, pitted and chopped
2 medium ripe bananas, mashed
¼ cup rice malt syrup
3 eggs
1 teaspoon baking powder
pinch of ground cinnamon
4 medjool dates, pitted and chopped
Method
1. Preheat oven to 180°C/350°F and get muffin tin ready.
2. Combine all ingredients except dates in a bowl and mix well.
3. Add dates and fold through.
4. Pour into cake tin and bake for 25–30 minutes, or until golden brown and a skewer poked deep into the centre comes out clean.
2. Combine all ingredients except dates in a bowl and mix well.
3. Add dates and fold through.
4. Pour into cake tin and bake for 25–30 minutes, or until golden brown and a skewer poked deep into the centre comes out clean.
Want more healthy recipes that’ll also satisfy your sweet tooth? Be sure to check out the below!
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