These little muffins are sweet, nutty and light. Perfect if you’re in a hurry, they take all of 5 minutes to prepare. Free of gluten, grains, refined sugar and dairy, they are kind to the tummy, full of protein and so delicious.
1 cup of peanut butter
2 ripe bananas
1/2 a cup of nut meal (I used ground almonds and walnuts)
1/2 a cup of dates, soaked overnight and drained
1 teaspoon of cinnamon
1 teaspoon of apple cider vinegar
1/2 a teaspoon of baking soda
sliced almonds to sprinkle
Preheat the oven to 200 degrees celsius and line a 12 hole muffin tray with squares of baking paper to form cases. Simply whizz all the ingredients in a blender and add a tablespoon of batter to each muffin case. Bake for 15 – 20 minutes until cracking and golden brown on the top. Sprinkle with sliced almonds.
Almonds and peanuts both provide good quantities of protein, healthy fats and antioxidants with peanuts offering resveratrol, the antioxidant also found in red grape skin. Almonds are alkaline on the body, nourish the nervous system and help to balance blood sugar levels. Banana is there for sweetness and to add potassium to the mix, making these muffins a great boost after physical activity. Or any time at all actually. No reasons needed – just dig in!