Servings: Makes 12 | Prep time: 15 min | Cooking time: 25 min
Use the almond fiber left over from making almond milk to make these fiber rich muffins.
Dairy, gluten and refined sugar-free
Ingredients:
- 1 cup Almond fiber (left over from making almond milk)
- ½ cup maizina / tapioca flower
- 4 free-range eggs
- 2 ripe bananas
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- Pinch of Himalayan salt
- 1 teaspoon baking powder
- 1 tablespoon hemp seeds (ground up) (Optional)
- 2 tablespoons honey or black strap molasses (optional)
Instructions:
- Preheat the over to 180C while greasing a muffin pan with a little bit of organic coconut oil.
- Whisk the eggs in a mixing bowl, then add the rest of ingredients and mix with a fork until combined.
- Divide the mixture into the muffin pan, make 12 medium sized muffins or 8 or so larger muffins.
- Decorate each muffin with a slice of fresh banana.
- Bake for 25 minutes, or until knife comes out clean.
- Allow to cool and store in an airtight container for about 3 days.
Recipe inspired by Maria du Plessis: Find her on Instagram @gutmothernutrition
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