Banana and Nut Butter Muffins

Banana and Nut Butter Muffins

This is adapted from a Lorraine Pascal recipe. Any nut butter can be used. Ideally, use ‘crispy’ activated nut butter for digestibility (recipe here) - but shop bought works just as well.

Ingredients

225g nut butter

200ml milk (e.g. almond, oat or hemp milk)

100g oats (I use Rude Health Sproated Oats, for digestibility)

75g buckwheat flour

2 large, ripe bananans

6 Medjool dates. pitted

1 free-range egg

1 teaspoon aluminium- and gluten-free baking powder (like Dove’s Farm)

1 teaspoon ground cinnamon

Instructions

Preheat oven to 180C (160C fan). Line a 12-hole muffin tine with muffin cases.

Put all the ingredients in a food processor. Process until well combined into a smooth batter.

Divide mixture evenly between the 12 muffin cases.

Sprinkle over some extra oats as a topping.

Cook in the oven for 30 minutes (or until a skewer poked into the middle of a muffin comes out clean).

Remove from the oven and allow to cool slightly before serving. Great cut in half and topped with some raw, grass-fed butter.

These freeze really well. You can keep them separated by freezing on a tray in the freezer before popping them into bags or a tub in the freezer. They can be reheated in the oven once thawed.