Another lunch box favourite. These nutty banana muffins are naturally sweet and deliciously healthy with added chia seeds and cinnamon. My daughter is not a fan of cupcakes or muffins but do enjoy these. Great for road trips and on-the-go breakfasts.
Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants and provide fibre, iron and calcium.
Cinnamon has a naturally sweet taste and is a powerful spice that has been used medicinally around the world for thousands of years. A little bit of cinnamon goes a long way and as little as ½ a teaspoon of cinnamon daily can have a positive effect on blood sugar levels, digestion, immunity and more. Cinnamon is loaded with antioxidants and contains anti-inflammatory properties. It can lower blood sugar levels, reduce heart disease risk factors and has a plethora of other impressive health benefits.
Bananas are rich in potassium and fibre and a good source of vitamin C and B6. They may help prevent asthma, cancer, high blood pressure, diabetes, cardiovascular disease and digestive problems. Bananas also contain tryptophan, an amino acid that studies suggest plays a role in preserving memory and boosting your mood.
Potassium helps maintain fluid levels in the body and regulates the movement of nutrients and waste product in and out of cells. Potassium also helps muscles to contract and nerve cells to respond. It keeps the heart beating regularly and can reduce the effect of sodium on blood pressure. Potassium may reduce the risk of kidney stones forming as people age. In turn healthy kidneys make sure that the right amount of potassium is kept in the body.
Nutty banana muffins - gluten, wheat, dairy and refined sugar free
These gluten, wheat, dairy and refined sugar free muffins are 100% kids approved and the perfect lunch box treat
Ingredients
- ½ cup almond flour
- ¼ cup tapioca flour
- 2 tbsp coconut flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- ¼ tsp salt
- ½ tsp baking soda
- 2 ripe bananas
- 1 egg
- 1 tbsp coconut oil, melted
- 1 tbsp almond or coconut milk, unsweetened
- ½ tsp vanilla extract
- ½ cup chopped nuts
Directions
- Step 1 Preheat the oven to 180℃.
- Step 2 Combine the almond flour, tapioca flour, coconut flour, chia seeds, cinnamon, salt and baking soda in a bowl.
- Step 3 Whisk together the remaining ingredients (besides nuts) in a separate bowl.
- Step 4 Add the wet ingredients to the dry ingredients and stir to combine.
- Step 5 Fold the chopped nuts into the batter.
- Step 6 Spoon batter into a silicone or greased tin muffin tray and bake for 20 – 25 minutes, until the tops start to turn golden brown.
- Step 7 Remove from oven and let cool for a few minutes before transferring to a cooling rack.
- Step 8 The muffins can be stored in the freezer for up to 2 months.
