These Peanut Butter Banana Muffins look AMAZING!
(All thanks to Loveday and her beautiful wholefood blog, Wild & Good. Do yourself a favour and go check it out, I can’t wait to try all her recipes!)
Be warned – the nuts in these muffins mean that most Australian schools won’t allow them in lunchboxes. However these are a fantastic after-school or weekend snack!
- 1 cup peanut butter
- 2 ripe bananas
- 1/2 cup nut meal of your choice – Loveday recommends half almond, half walnut
- 1/2 cup of dates – soaked overnight and drained
- 2 eggs
- 1 teaspoon of cinnamon
- 1 teaspoon of apple cider vinegar
- 1/2 teaspoon baking soda
- sliced almonds to sprinkle on top
- Preheat the oven to 200 degrees celsius
- Line a 12 hole muffin tray with squares of baking paper to form cases
- Simply whizz all the ingredients in a blender
- Add a tablespoon of batter to each muffin case
- Bake for 15 – 20 minutes until cracking and golden brown on the top
- Sprinkle with sliced almonds to finish
- Nuts (peanut, almond, walnut) – great source of protein, healthy fats and antioxidants
- Did you know peanuts contain resveratrol, the antioxidant that red wine is famous for?!
- Almonds are alkalinising, help stabilise blood sugar levels, and nourish the nervous system
- Bananas are a great source of potassium and give the muffins some sweetness
What a great recipe for food-sensitive children! You could even use chia instead of egg, for those allergic to eggs. I wonder how they would taste with some added cacao nibs too! Yes, I’m a sucker for chocolate in anything.
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