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Ingredients
- 3 large, free-range eggs
- 1/4 cup almond milk (or any plant-based milk)
- 1 1/2 cups over-ripe banana (mashed)
- 2 cups almond meal
- 1 tsp baking powder
- 1 tsp vanilla powder (or extract)
- 1/2 tsp cinnamon
- 1/2 cup walnuts (chopped)
Ingredients
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Instructions
- Pre-heat fan-forced oven to 180°C.
- In a medium bowl, whisk together eggs with milk. Add banana and mix well.
- Add almond meal, baking powder, vanilla and cinnamon and combine well.
- Stir through walnuts.
- Spoon into a greased muffin tray. Bake in oven for 20-25 minutes or until cooked through.
Recipe Notes
Tips
You can also stir through blueberries into the batter before baking.
Casey-Lee Lyons is a naturopath, nutritionist, recipe developer and founder of Live Love Nourish. She is passionate about inspiring health and happiness through easy-to-understand nutritional and lifestyle advice. Casey-Lee’s refreshing approach to gluten, dairy and sugar-free nutrition has helped many people improve their health, increase energy, find their natural weight, improve gut and digestive health, balance hormones, heal cravings and more.
Instagram @livelovenourishaus Facebook @livelovenourish
