Banana, Chia Seed and Walnut Muffins

This muffin recipe is gluten free and refined sugar free. The muffins are moist and delicious and freeze well. A healthy and nutritious snack throughout your pregnancy and postpartum period.

Ingredients

1 cup almond or hazelnut meal

2 large, ripe bananas

3 tsp cinnamon

4 tbsp chia seeds

2 tsp aluminium free baking powder

2 organic eggs

2-3 tbsp coconut oil, melted

4 tbsp coconut milk, additive-free

1 tsp vanilla essence

3 tbsp shredded coconut

walnuts to sprinkle on top (optional)

Method

Preheat oven to 180C and grease and line a muffin tray.

Add all ingredients (except walnuts) to a bowl and mix well. The batter will be quite wet.

Spoon the muffin mixture into the muffin tray evenly and sprinkle with walnuts.

Place in oven and bake for 15-20 minutes, or until golden brown.

When ready, remove from oven and enjoy.

Muffins can be frozen for up to 3 weeks.