I must say firstly, this recipe is very much inspired by Nourish Kitchen, who produce all kinds of treats and healthy, delicious food at the Neat Café, top floor of Lululemon, Regents Street (if you’re looking for a quite moment away from the madness, head here). I had a slice of their amazing blueberry and banana loaf – which was completely sugar and gluten free, as well as being both vegan and paleo. Let me tell you, it was the bomb.
I wanted to create something similar for an easy, on the go snack or breakfast recipe that was grain free, and low in sugar. It got so obsessed with this recipe that I ended up frantically emailing my lovely contact at Neat Nutrition for the recipe. She gave me a few of the main ingredients, and I went from there.
These almond, blueberry and banana muffins are seriously moreish, and SO easy to make. I like to make a load at the start of the week, ready to grab when I’m in need of a quick, blood sugar stabilising snack. What’s more, is that they’re packed full of healthy fats, to nourish your hormones and keep you full. I like mine drowned in vanilla bean Coyo and a dollop of cashew nut butter, because I’m all about those fats!
Ingredients: makes 6-8
2 ripe bananas
½ cup of coconut oil
1½ cups of almonds
¾ cup of blueberries (fresh or frozen)
½ tsp of cinnamon
¼ vanilla pod, scraped (organic vanilla powder also works)
1 Preheat the oven to 180C. Start by blitzing the almonds in a food processor until a fine flour consistency forms.
2 Mash the bananas in a large mixing bowl. Melt the coconut oil in a bowl over a simmering saucepan of hot water; do not put coconut oil directly on the heat. Add to the mashed banana and whisk.
3 Add the ground almonds, blueberries, vanilla bean and cinnamon, folding until everything is combined. Spoon a generous tablespoon worth of mix into each muffin case. Bake for 20 minutes.