Project Description

Its that time of year again with trying to fill lunch boxes with healthy snacks – these high protein no added sugar, dairy free muffins are just the thing to keep your energy levels balanced without a sugar high followed by a sugar slump.

Wet ingredients

3 medium size very ripe bananas
100g dates, soaked for 10 minutes in hot water and drained
50g coconut oil
2 large eggs

Dry ingredients

100g oats
100g ground almonds
100g chopped pecans
100g spelt wholegrain flour
2 tbsp sunflower seeds
2 tbsp chia seeds
2 tsp baking powder
Pinch sea salt

Line a 12 hole muffin tin with paper muffin cases. Preheat oven on gas 6 or 200C.

Place all the dry ingredients into a large bowl and combine.
Wizz up the wet ingredients in your food processor and stir into the dry ingredients.

Spoon the mixture (it should be a dropping off your spoon consisitency) into the muffin cases filling each one. Press a pecan into the top of each one.

Bake for 30 minutes in the middle of the oven. Allow to cool in the tin.

Store in an airtight box and these will keep for approx 4 days. Can be frozen once cooled.