Banana muffins

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


  • 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)


  1. Preheat the over to 180C while greasing a muffin pan with a little bit of organic coconut oil.
  2. Whisk the eggs in a mixing bowl, then add the rest of ingredients and mix with a fork until combined.
  3. Divide the mixture into the muffin pan, make 12 medium sized muffins or 8 or so larger muffins.
  4. Decorate each muffin with a slice of fresh banana.
  5. Bake for 25 minutes, or until knife comes out clean.
  6. 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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