Grab & go brekky: Gluten-Free Banana Walnut Muffins

July 23, 2015 by admin

“Eat breakfast like a King, Lunch like a prince…..”

or so the saying goes.

The fact that eating a big breakfast can have positive effects on your health doesn’t give you license to abandon healthy eating principles and eat whatever you want. Build a big breakfast around nutrient-dense foods to get the most benefit from eating a morning meal.

And did you know that people who eat breakfast also tend to eat a healthier overall diet, one that is more nutritious and higher in fibre. People who skip breakfast are more likely to miss out on important nutrients?

This gluten free, paleo-friendly banana walnut muffin is the Resparkle girls’ favourite morning rocket fuel. It’s a perfect grab and go brekky you can make over the weekend for a busy week. We hope you enjoy it as much as we do!

Recipe from the beautiful Jessica Sepel.

FullSizeRender 3INGREDIENTS:
  • 2 cups almond meal
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 2-3 ripe bananas
  • 1 cup dates, pitted and chopped
  • 3 eggs
  • 1/4 cup coconut oil, melted.
  • 3/4 cup walnuts, chopped/crushed
  • pinch of sea salt

METHOD:
  1. Preheat oven on bake to 180 degrees.
  2. In a large bowl, combine flour, baking soda, salt and cinnamon.
  3. In a food processor, combine dates, bananas, eggs and oil.
  4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  5. Fold in nuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Top with chia seeds and banana slices
  8. Bake for  25 minutes.

 

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