Berry & Banana Breakfast Muffins
200g plain flour (use gluten free flour if preferred) 50g ground almonds
1 tsp baking powder
2 small ripe bananas
2 tsps honey
1 tbsp coconut oil
100g mixed berries
1 heaped tsp chia seeds
Makes 9 muffins
Per muffin: 179 calories 7g fat
23g carbs 6g protein
Preheat oven to 180 ̊C/350 ̊F.
Prepare a muffin tin with 9 paper cases.
In a large bowl, mix the flour, ground almonds and baking powder.
In a separate bowl, mash the bananas. Add the eggs and honey and mix well. Stir in the coconut oil.
Add the wet ingredients to the dry ingredients and fold gently to combine until all lumps are removed.
Fold in the mixed berries. Divide the mixture between the paper cases. Sprinkle on the chia seeds. Bake for around 15 minutes or until the muffins are golden and spring back to the touch.
Once cooled store in an airtight container for up to 3 days.