Be Healthy, Eat, Party Food Ideas, Recipes

Mini Banana Walnut Muffins

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Thanks to the team at Simple Nourishment, we have a great recipe to get the July school holidays up and running with some deliciousness.
“…With some children finishing school this week, and others finishing next week, you may not want to think about the school holidays but they are coming, so what better way to meet them other than head on and organised!
 
For us, time in the kitchen is therapeutic and lovely and warm and fuzzy, we understand that it is not that experience for everyone however it can make a great activity for the children (I’m talking both younger and older kids here). It’s such a win/win/win for you – you get occupied kids, you get food in the fridge that they will want to eat & you get to spend some quality time together!
 
Start with a few conversations around what the kids would like to make (who doesn’t like a bit of control!) Let them choose by showing them healthy simple snacks.
 
Next is checking the pantry – we have a pantry list in the front of our free mini e-book and this could be used in the next step of  preparation – top up the pantry or get what you need over the next few weeks with the shopping. 
 
Lastly, schedule a day in where you bake/make – it’s just like going to the movies or a play date – make it happen by putting it into the week…”
 
Why not make a start with these really simple quick delish muffins of ours…….

Mini Banana Walnut Muffins

  • Prep: 15 mins Cook: 10–15 mins
  • Dairy free

Ingredients:

  • 1⁄4 cup coconut oil 2 ripe bananas
  • 1 egg
  • 2 tbs honey
  • 1⁄2 cup rolled oats
  • 1⁄4 cup almond meal
  • 2 tbs LSA
  • 1 tsp vanilla extract
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp ground cinnamon
  • 1⁄3 cup walnuts
  • pinch of salt

Method:

  • PREHEAT fan forced oven to 180°C (200°C conventional). GREASE a muffin tray with spray oil.
  • ADD all of the ingredients to a food processor and mix on high until the oats are broken down and the mixture is of a smooth consistency.
  • POUR batter into muffin tray.
  • BAKE for 10-15 minutes until a toothpick can be inserted and comes out clean, turning the tray half way through cooking time to ensure even baking.

Extra Tips:

  • When getting the muffins out of the tray, run a butter knife around the edge of each muffin to un-stick them.
  • Keeps for up to a week in the fridge. If, after a few days in the fridge, these muffins seem a little dry, just give them a few seconds in the microwave before eating.
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Fleur

I'm a mum to two little girls, Elka and Spencer and a new baby, Gus. I'm a school teacher, sport lover and Milo addict. I don't particularly like blue tongue lizards even though I know they keep snakes away.

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