This recipe is what I would call a kind of breakfast muffin.
It’s rich in almonds and coconut oil, while mashed bananas and fresh berries make it moist and delicious.
You can vary it with your choice of berries – and even try to switch the almonds for hazelnuts or walnuts.
All in all, these healthy and nourishing ingredients make a wonderful muffin that I’ve been enjoying a few times a day for the past days, yum!
Post baby update & Awesome Berry and Almond Muffins
Awesome Almond & Berry Muffins
- 2 ripe bananas, mashed
- 3 tbsp milk of your choice
- 1 tbsp coconut oil, soft
- 2 tbsp honey
- 75 g almonds, ground
- 3 tbsp coconut fiber
- 60 g flour
- 60 g fresh berries, or thawed from the freezer
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp vanila powder
- In a bowl whisk together egg, mashed bananas, milk, coconut oil and honey. Add ground almonds, baking soda, baking powder, flour, vanilla, salt and coconut fibre. At last gently fold the berries into the batter. Divide the batter into 6-8 muffin tins, depending on your preferred muffin size. I prefer silicone muffin tins. Bake the muffins for approximately 25 min in the oven at 180ºC/350ºF (with fan). Keep the muffins in the fridge for up to 3 days – or store a batch in the freezer.