Serves 12 people
Ingredients
- 4 bananas (mashed)
- 4 eggs (lightly beaten)
- 140g almond butter or Nutlex
- 75g almond meal
- ½ tsp ground cinnamon
- 1 tsp baking soda (sifted)
- 1 tsp baking powder (sifted)
- 1.5 tsp vanilla essence
- 150g blueberries (fresh or frozen)
Method
- Pre-heat the oven to 180ºC.
- Line a muffin tin with muffin liners.
- In a large bowl or mixer, combine the mashed ripe bananas, eggs, nut butter and vanilla essence.
- Add the almond meal, cinnamon, baking soda and baking powder to the wet ingredients.
- Fold in blueberries. If using frozen berries and the batter seems too thin, add more almond meal to absorb the moisture.
- Pour the batter into muffin liners and spread evenly.
- Bake in the pre-heated oven for approximately 11–13 minutes for mini muffins or 22–25 minutes for regular sized muffins, or until a toothpick comes out clean from the batter.
- Allow muffins to cool in muffin tray for at least 10 minutes, then remove and let cool completely on a cooling rack.
This recipe is provided by the Healthy Eating Advisory Service (HEAS) and was originally published on the HEAS .
Reviewed 23 February 2025