Ingredients
- 2 cup swholemeal self-raising flouror all-purpose flour
- 2 cup srolled oats
- 1/2 cup almond meal
- 1/2 teaspoon sea salt
- 3 tablespoon snatural sweetener/sugar of choice
- 2 teaspoon sbaking powderincrease to 1 tablespoon if using all-purpose flour
- 2 large ripe bananasmashed
- 2 tablespoon shoneyplus extra for drizzling
- 2 tablespoon ssoftened light butter or coconut oil
- 1 large egg
- 1/2 cup low-fat Greek yoghurt
- 1/2 cup unsweetened almond milk
- 6 freshdateschopped
Instructions
- Preheat your oven to 180°C (350°F) and lightly spray a standard muffin tin with cooking spray (coconut oil spray works well).
- Place the flour, rolled oats, and almond meal into a blender or food processor. Process for approximately 2 minutes until the oats are finely ground. Add the salt, sweetener, and baking powder, then process for another minute.
- In a separate large bowl, whisk together the mashed bananas, honey, butter/oil, egg, yoghurt, and almond milk until smooth.
- Pour the dry oat mixture into the wet ingredients. Gently mix with a wooden spoon until just combined do not over mix, or the muffins will be tough!
- Gently fold in the chopped dates.
- Spoon batter into the muffin tin. Bake for 20 minutes, or until golden and a toothpick inserted into the centre comes out clean.
- Drizzle the warm muffins with a little extra honey before serving.
Tips
Just Add ½ cup of vanilla whey protein powder to the blender with the dry ingredients. Important: Protein powder is thirsty! You must add an extra splash (2-3 tbsp) of almond milk, or your muffins will be dry.