Servings: 10
Ingredients
- 1 cup self-raising flour
- 1 tsp baking powder
- ½ cup ground almonds
- ½ cup mixed fresh blackberries and blueberries
- ¼ cup melted coconut oil or vegetable oil
- ½ cup plant-based milk e.g. almond or soya
- 1 ripe banana
- ¼ cup chopped dates optional
Instructions
- Preheat oven 180 degrees Celsius gas mark 4.
- In a large bowl add flour, baking powder, oats, ground almonds and mix.
- In a measuring jug, add the oil, mashed banana and milk and whisk together.
- Pour the wet mixture into the dry mixture and combine until smooth batter.
- Add the berries and combine. If the mixture is slightly thick, add some more milk and fold in dates.
- Line a muffin tray with silicone cupcake cases or grease a muffin tray and pour ¾ of the muffin batter into each muffin case, garnish with oats and bake for 25 minutes until golden. Switch off the oven and leave it for 5 minutes. Take out and allow muffins to cool and keep in an airtight container.
- Serve muffins on its own or cut in half, warm slightly and add some peanut butter or yoghurt.
Notes
Can add any fruit fresh or frozen, for extra fibre use wholemeal flour and vegetables such as grated carrot/beetroot or courgette. Make a large batch and freeze.
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