Spoil yourself at breakfast with these tasty protein rich muffins filled with good fats, gut healthy prebiotics and immune boosting antioxidants. Just add your favourite cup of tea and you can enjoy a well-deserved lazy weekend morning!
what you need
1 large banana, mashed
2 tsp vanilla essence
2 tbsp chia seeds
6 tbsp water
1 cup coconut yoghurt or kefir
2/3 cup coconut oil
1/2 cup coconut sugar
1 cup cashew meal
1/2 cup flaxseed meal
1 cup green banana flour
2 tsp baking powder
1 cup frozen blueberries (you may use fresh also)
extra, coconut oil
what to do
Place chia seeds and water in bowl. Mix together and leave for about 5- 6 minutes for chia gel to form.
Preheat the oven to 180°C. Oil muffin tins with extra coconut oil.
In a bowl, mix together the mashed banana, chia mix, yoghurt, coconut oil and vanilla essence. You may find using a whisk would work best to thoroughly combine the ingredients.
In a separate bowl combine cashew meal, coconut sugar, flaxseed meal, green banana flour and baking powder.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently mix the wet ingredients through until just combined.
Add the frozen berries and fold through the mixture.
Spoon the mixture into the muffin tin. Place in the oven and bake for 40 – 45 minutes or until skewer comes out clean when tested.
Remove from oven and let cool in tin for about 5 minutes before removing to completely cool on a wire rack.
In you are unable to get coconut kefir and you are able to consume dairy, you can use an organic milk based kefir instead.
You can make both the cashew meal and flaxseed meal in your high speed food processor. Process both the cashews and the flaxseeds separately at the highest speed until a fine meal is created. It should not take long for this to occur.
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