Berries and nuts are great snack options. Add them together with a muffin recipe and you are in for a serious treat!
This muffin recipe uses overripe bananas. I always keep a few on hand in the freezer – simply place the banana whole and unpeeled in your freezer. Remove and allow to defrost a little before adding to your bake or pancake.
When I went to make these muffins, I suddenly realised I didn’t have paper cases. I did have parchment so I just cut a sheet into squares and they did perfectly!
As always make these muffins yours by adding any berries that are in season or that you have in your freezer. Some lemon zest would also be delish and if you don’t like nut butter just leave it out.
For more muffin inspiration try my White Chocolate, Coconut and Blueberry Muffins!
Makes 6 muffins.
- 125g ground almonds
- 20g ground linseed
- 30g desiccated coconut
- 1 tbsp chia seeds
- 1 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 large overripe banana
- 2 tbsp honey
- 2 tbsp extra-virgin olive oil or melted coconut oil
- 55g raspberries, fresh or frozen
- 2 tbsp nut butter
- Preheat an oven to 160°C and line a muffin tray with cases or grease a silicone tray with a little oil.
- Place all the dry ingredients in one large mixing bowl.
- With an electric beater: beat the eggs, banana, honey and oil together until smooth.
- Fold the wet ingredients into the dry until well combined.
- Stir through the raspberries and 1 tbsp nut butter until well mixed, reserve a few raspberries to add on top once cooled.
- Divide the mixture amongst the muffin cases.
- Bake in the oven for 20-25 minutes or until golden on top and a skewer comes out clean.
- Allow to cool a little before adding the saved raspberries and drizzling the nut butter on top.
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