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Banana bread muffins

Nut-free, dairy-free, and can be gluten-free.


Here's an easy snack for yourself or children.


This is nut-free so it's school lunchbox friendly in case your school has nut-free policy.



Using just 1 bowl and an immerse blender, this recipe is quick and doesn't cause a mess in the kitchen.


I think the immerse blender is the most used tool in my kitchen for many things even to make cake to reduce the amount of items to wash - probably real bakers would frown at me for this!




INGREDIENTS:

-1/2 cup sugar (I use unrefined coconut sugar)

-1/2 cup vegetable oil (I use olive oil)

-1 egg

-3 ripe bananas

- 1/2 to 3/4 cup sunflower seeds

- 2 cups all purpose flour (I use gluten-free flour)

- tsp baking soda

-1/2 tsp salt


INSTRUCTIONS:

-mix the sugar, oil and egg in a bowl with an immerse blender (or a whisk)

-add the ripe bananas and continue using the immerse blender (or mash the bananas and then add into the mix)

-stir in the sunflower seeds

-then add the rest of the ingredients and stir until well combined


-remember to grease the muffin tin before filling.

-bake in 175 C degrees for 30 to 40 minutes (I use the oven setting with fan for 30 minutes)


NOTES:

-you can use walnuts instead of the sunflower seeds

-you can use a bread loaf tin but will take additional time to bake (about 30 minutes more)


Enjoy!


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