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5
from 1 vote
Banana Flour Breakfast Muffins
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
12
Author:
Sarah Bell
Ingredients
1
large
banana
mashed
2
teaspoon
vanilla essence
2
eggs
use 2 tblsp linseeds and 6 tblsp water whisked together for egg alternative
1
cup
natural yoghurt
use alternative plant based yoghurt for dairy free option
⅔
cup
rice bran oil
½
cup
rapadura or coconut sugar
1
cup
almond meal
½
cup
linseed meal
also known as flaxseed meal
1
cup
green banana flour
2
teaspoon
baking powder
aluminium free
1
cup
frozen mixed berries
Instructions
Pre-heat the oven to 180 degrees Celsius.
In a medium bowl, whisk together the mashed banana, eggs, yoghurt, oil and vanilla essence.
In a separate bowl combine almond meal, sugar, linseed meal, banana flour and baking powder.
Pour the wet ingredients into the dry ingredients and mix together until just combined.
Stir the frozen berries through the mixture.
Spoon the mixture into a well oiled muffin tin and bake for 45 minutes or until skewer comes out clean when tested.
Notes
Any recipe containing banana is best kept in the fridge to prolong its lifespan. Store in an airtight container in the fridge.