These muffins are great for breakfast on-the-go & as an afternoon or pre-work out energy boost. They are sugar-free & virtually fat free (1/8th cup of coconut oil split between 24 muffins!). If you wanted these to be completely fat-free, just add an extra banana for more moisture.

These mini muffins are soo good for you; moist, with a satisfying bite from the seeds & packed with banana, fibre, flaxseed & enriched with chia seeds & protein powder (I use high quality Pulsin’ soya-derived protein powder-for its taste, blend ability. I also want to reduce the amount of animal derived products I eat). These are much tastier & sustaining than conventional sugar-laden muffins. Great portable snacks in your lunch box too!

Tip: The riper the bananas the better! This is a great way of using up those bananas in the fruit bowl that have turned scarily spotty & brown.

I use eggs for his recipe, but for vegans, this can be substituted for a tablespoon of ground chia seeds soaked in 1/4 cup of water for 10 mins per egg.

Preparation time: 15 mins

Baking time: 25 mins

Makes 24 mini muffins

Ingredients

4 ripe bananas (the riper the better)

1/8 cup or 15g coconut oil

1/4 cup  or 65g of sugar-free apple sauce

2 eggs (or egg substitute)

1.5 cups or 190g of wholemeal self-raising flour or spelt flour

1/2 tsp baking powder

1/2tsp baking soda

2 tbsp protein powder (I used Pulsin’ soya derived protein powder)

1/2 tsp salt

3/4 cup  or 80g of ground flaxseed

1/2tsp vanilla extract

1 cup or 175g of chopped dates (a prunes and figs work well too!)

1/2 cup or 60g chopped walnuts

1/4 cup  or 35g sunflower seeds

2 tbsp chia seeds

Preheat the oven to 170C. Lightly grease 2 mini-muffin tins. (I have fabulous silicone non-stick ones which work a treat).

Mash up bananas using a fork.

In a bowl, mix banana mash with melted coconut oil, sugar-free apple sauce, & eggs (or chia substitute).

In a separate bowl, mix together wholemeal or spelt flour, baking powder, baking soda, protein powder, salt, ground flaxseed & vanilla extract. Gradually mix the flour mix in with the banana mix.

Fold in chopped dates* & chopped nuts (I like walnut) & seeds (I like sunflower & chia seeds).

Spoon teaspoon portions into the greased mini muffin tins. Sprinkle with seeds (I like pumpkin seeds, but sunflower, chia seeds are good nutritious alternatives) & rolled oats.

Bake in the preheated oven for 25 mins, or until a skewer inserted into the muffin comes out clean. Enjoy!

*Variations:

Different fruit ideas: Add dried apricots, figs, dried cranberries or fresh blueberries instead of the dates.

Different twists: You can add cinnamon (1/2 teaspoon) or coffee (by adding 1 tbsp of ground espresso powder), or cacao (use 2-3 tbsp cacao powder) or orange zest for interesting variations.

Don’t forget you can find my favourite recipes in my FREE eBook here.