Banana Choc Chip Muffins (Healthy & Delicious)

I've been making these muffins for years. They make great breakfasts and snacks and my little boy loves them! Muffins without all of the refined sugar and butter! These contain almonds, flax seeds and banana. Almonds are a good source of healthy fat, protein and calcium. Flax seeds are a great source of omega 3 and the banana gives you a morning dose of fibre. I use date syrup to add a touch of sweetness. Date syrup is one of only 2 sweetners that offers nutritional benefit. For an even healthier muffin, you can swap the white flour for buckwheat flour (which is also naturally gluten free) and leave out the chocolate chips!

INGREDIENTS (makes 5 muffins)

• 2 ripe speckled bananas

• 1 tbsp ground flaxseeds (mixed with 2tbsp water)

• 1 tbsp date syrup (or syrup of your choice)

• 1/8 cup plant milk (or apple juice for sweeter muffins)

• 1/2 cup all purpose flour (or Buckwheat flour for gluten free/ healthier choice)

•1/2 cup ground almonds

• Just under 1/2 tsp bicarbonate of soda

• 1/8 cup dark chocolate chips (or more if you want extra indulgence!)

METHOD

PREHEAT THE OVEN TO 170 DEGREES C (340 DEGREES FAHRENHEIT)

1. In a large bowl, mash the bananas with a fork. Stir in the gelled flaxseed, the date syrup and the plant milk/ apple juice.

2. Add in the flour, ground almonds and bicarb of soda. Stir well with a large spoon. The mix should be gloopy.

3. Fold in the chocolate chips and spoon the mixture in to your muffin tray (I use a silicone tray to avoid paper cases and oil) It should make roughly 4 big muffins, 5 medium muffins or 6 small ones.

4. Place on the middle shelf of a preheated over at around 170 degrees. (the middle shelf is a must, so that the tops don't burn).

5. Check on them in about 20 minutes. Depending on your oven, they may be ready. They may need another 5 or 10 minutes. They are ready when the tops are golden and a knife comes out clean.

6. Take out of the oven when ready and leave to cool for 10 minutes.

These muffins can be stored in the fridge for 2 to 3 days or in the freezer for a month or so.