Banana, Date and Walnut Muffins, yum!
I made these muffins yesterday for breakfast and filled up the freezer for the week to come. Yet, these are also great next to your coffee, as an office snack, before or after training, anytime actually.
I have chosen to go all plantbased, but that does not mean you have to. If you go for the not plant based version just remove the plantbased milk and chia-eggs from the ingredient list below and use 3 eggs.
My choice to go entirely plant based is health, animal welfare and environmentally related, all in equal portions. If you would like more information on any of this, don’t hesitate to drop me a message through email!
Anyway, let’s bake some muffins!
2 cups of almond flour
2 tsp baking soda
Pinch of sea salt
1 tbspn cinnamon
1 cup of dates, pitted and chopped
3 ripe bananas
3 chia-eggs ( 3 tbspns chiaseed +7,5 tbspns water )
1 dl plant based milk of your choice. I used soymilk yesterday. Tomorrow might be almond, or oat,or…
2 tbspns coconut oil, melted
2 dl walnuts, chopped
Start with making your chia-eggs in a small bowl. Leave the chiaseed and water to expand in to a gooey mix.
Heat the oven to 180 C.
Line a muffins baking tray with cupcake liners or baking parchment.
Combine the almond flour, baking soda, salt and cinnamon in a large bowl.
Add your dates, bananas, coconut oil, chia-eggs and plant based milk to your mixer or food processor and mix till smoothish.
Combine the dry and wet ingredients. Add the walnuts and stir them in.
Spoon it all in to the baking tray liners.
Bake in the middle of the oven for 20 minutes.
Enjoy with your favourite coffee or tea, sprinkle some fresh berries, coconut flakes, cacaonibs or some dark chocolate on top if you’d like.