These paleo banana bread muffins from Jo Harding are a must try. They are good for your gut and good for your waistline which means you can snack guilt free. Thanks so much @modernfoodstories for such a simple to make and outrageously delicious recipe.
Ingredients
4 eggs
100 g ground almonds (1 cup)
1.5 tbsp chia seeds ground
1 heaped tsp baking powder
2 medium bananas
1 tbsp vanilla powder
20 g pumpkin seeds
1/2 tsp oil for greasing
Method
- Preheat the oven to 180C (fan assisted.)
- Separate the yolks from the egg whites. Place the yolks and melted coconut oil together in a bowl and whisk until combined. Don't worry if slightly lumpy at this stage as the coconut oil will melt upon cooking.
- Add the ground almonds, mashed bananas, ground chia seeds, baking powder and vanilla to the egg mix. Stir. Add the almond milk and stir again.
- Whisk the egg whites until fluffy in a high speed food processor. It's this step that makes the muffins light and fluffy.
- Gently fold the egg whites into the batter until combined. Don't over beat or the muffins will become dense.
- Line a muffin tin with cases and spray the inside of the cases with a little olive or coconut oil to prevent sticking
- Spoon the mixture for the Paleo banana bread muffins into the cases leaving a little room at the top of the case for the muffins to rise.
- Bake in the oven for a total of 25 minutes. After 15 minutes add the pumpkin seeds and continue cooking for the remaining 10 minutes until golden on top. Place on a wire wrack for 10 minutes to cool and firm up.