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3 large free range eggs
1/4 cup (60ml) organic almond milk OR
coconut milk (from a carton)
1 1/4 cup (330g) mashed ripe banana
2 cups (220g) organic almond meal
1 tsp (3g) gluten free baking powder
1 organic vanilla bean pod, seeds scraped
1/2 tsp (1g) organic cinnamon powder
1/2 cup (50g) natural walnuts, chopped
- Pre-heat fan-forced oven to 180°C.
- In a medium bowl whisk together eggs and milk. Mix in banana.
- Add almond meal, baking powder, vanilla bean seeds and cinnamon and combine well.
- Stir through walnuts.
- Spoon into a greased muffin tray. Bake in oven for 20-25 minutes or until cooked through.
Cane Sugar Free
Have no questions.