Meet the new perfect edition to your morning routine. Everything amazing about a blueberry and banana pancake; cooked into deliciously moist and filling muffins (easy to take on the go)! Have one for breakfast, or pack as a ‘pick me up’ snack during your busy day. These muffins are so tasty, and by being GF, DF and RSF they are sure to please everyone.
What You’ll Need:
- 1 large Banana
- 2 eggs
- 1 tsp Vanilla Extract
- ¼ cup Chia Seeds
- ½ cup Almond Meal
- 1 tbl Vanilla Protein Powder
- ¼ cup Almond Milk
- ¾ cup frozen blueberries
- ½ teaspoon Bicarb Soda
- ½ teaspoon baking powder
- *optional* Granola (top sprinkle on top)
Makes approx. 12 muffins
- Preheat oven to 180 degrees Celsius
- Mash banana until smooth in bowl
- Add in remaining wet ingredients and mix until all combined
- Add in almond meal- mix while adding to avoid clumping
- Add in chia seeds, protein powder, bicarb and baking powder, combine all ingredients.
- Sprinkle in blueberries, avoid mixing too much to avoid colour mixing of the blueberries and mixture.
- Evenly distribute into muffin pan
- Sprinkle granola on top before cooking
- Bake for 15-20 minutes, watch to avoid top burning.
- Allow to completely cool and store in the fridge, in an airtight container.
This recipe makes quite a large brownie, comfortably filling a 23x33cm baking pan. But feel free to half all the ingredients for a smaller batch.
*note: Dairy Milk eggs are not DF! They are just for decoration and a treat for the rest of my family*
2 cups gluten-free self-raising flour
300g Nuttalex (if you don’t require DF, you can use butter)
1 cup cacao powder
¾ Lindt dessert 70% chocolate melted
¼ (remaining) Lindt dessert 70% chocolate roughly chopped
1 cup caster sugar
1 cup honey
1. Preheat oven to 180 degrees Celsius
2. Prepare double boiler for melting chocolate. Break up Lindt dessert chocolate and melt until runny consistently is formed, continually mix and watch
3. Combine all dry ingredients, sifting flour and cacao if needed. Don’t add chopped chocolate yet
4. Melt Nuttelex and add into dry ingredients, mix thoroughly
5. Add remaining wet ingredients, mix melted chocolate through BEFORE adding eggs
6. Mix in chopped chocolate, leaving enough to sprinkle on top of brownie
7. Mix ingredients thoroughly together
8. Line baking tray with baking paper and pour in mixture
9. Sprinkle remaining chocolate over the top of brownie
10. Bake for 20-25 minutes depending on the amount of ‘fudgyness’ you like. Allow to completely cool before cutting. Serve with whipped coconut cream.
Enjoy and I hope you have an amazing Easter.
Love, Jess xx