A healthy option for packed lunch, breakfast, dessert or snacks. They freeze well and taste delicious.
INGREDIENTS
Makes 12
2 Handfuls of Baby Spinach Leaves
2-3 Ripe Bananas (depending on size)
1/2 Cup Jarred Morello Cherries
1 Cup Chopped Walnuts
1/2 Cup Greek Yoghurt
3 Tbsp Milk
1 Whisked Egg
3 Tbsp MCT Coconut Oil
1 Tsp Vanilla Bean Paste
1 Cup Plain Flour
1/3 Cup Almond Meal
1/2 Cup Coconut Sugar
1 Tsp Baking Soda
2 Tsp Cinnamon
1/4 Tsp Salt
METHOD
1. Preheat conventional oven to 150C/300F.
2. Add muffin wrappers to a 12 muffin baking tray.
3. Scatter the walnuts on a baking tray.
4. Roast the walnuts for 12 minutes on the middle shelf , then set aside to cool
5. After removing the walnuts, increase the oven temperature to 180C/350F
6. Blend the bananas, milk and spinach until smooth
7. Stir to combine the blended mixture, egg, coconut sugar, vanilla, oil and egg in a bowl
8. In a separate bowl, thoroughly combine the flour, salt, cinnamon, baking soda and almond meal
9. Fold together the dry and wet mixtures
10. Then fold in the cherries and walnuts
11. Distribute the mixture evenly across the 12 muffin wrappers
12. Bake for appx 20 minutes in the middle of the oven, until a toothpick comes out from the middle muffins without being wet
