Banana Muffins

Snack

If you're after a quick-to-make but nourishing lunchbox snack – or a breakfast on the go – these simple but delicious gluten-free banana muffins (made without refined sugar) may be just what you need.

Ingredients (12 servings)
3		eggs, separated
3		ripe bananas
1	handful	chopped walnuts
2	tablespoon(s)	coconut oil
2	tablespoon(s)	honey
1	tablespoon(s)	coconut blossom sugar
1	teaspoon(s)	cinnamon
1	teaspoon(s)	vanilla essence
100	g	ground almonds
100	g	almond flour

Preheat the oven to 180°C. Line a muffin tray with 12 muffin cases.
In a clean, grease-free mixing bowl, beat the egg whites until stiff peaks form when the whisk is removed.
In a separate bowl, mash the bananas with a fork, add the chopped walnuts and the remaining ingredients and mix until well combined.
Use a large metal spoon to carefully fold in the beaten egg whites.
Pour the batter evenly into the muffin cases.
Bake for 30–35 minutes or until risen and golden.
If you like, you can top with extra banana slices and walnut halves to serve.

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