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Banana and walnut muffins by @sproutingyumminess

This is our afternoon snack and/ or accompaniment to breakfast for the week ahead. I got this recipe from @honestlyhealthy swapping the pecans for walnuts, brown rice milk for almond milk and the sunflower oil for olive oil. I would serve from 12 months due to the sugar, salt and nuts.

 

Ingredients:

1 cup/ 100g ground almonds

2.5 cups/ 260g gluten free flour

1 tsp bicarbonate of soda

½ tsp baking powder

1/2 tsp Himalayan salt

1 tsp xantham gum

75g coconut palm sugar

250ml almond milk

100ml olive oil

2 mashed bananas

1 tsp vanilla essence

2 organic free range eggs

1 diced banana

70g chopped walnuts (to a size manageable for your littleone)

Method:

Pre-heat oven to 180oC / 360oF. Weigh out the ground almonds, gluten free flour, bicarbonate of soda, baking powder, Himalayan salt, xantham gum and coconut palm sugar and mix together. In a blender put the milk, oil, 2 bananas, vanilla essence and blend until smooth then beat in the eggs. Mix the wet mixture into the dried until completely incorporated then stir in the diced bananas and walnuts. Pour the mixture into muffin tins (should make around 10 – 12) and into the oven. Bake for 15 – 20 minutes or until a knife comes out clean. Allow to cool. These will last in an airtight container for 4 to 5 days.