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Easy sugar-free banana muesli cookies

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Healthy snacks don’t come easier than these sugar-free banana muesli cookies! They are incredibly easy to make and you can prepare and bake a batch in under 25 minutes.

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The basis of this recipe is simply ripe bananas mashed up with muesli. This is a great way to use up those spotty ripe bananas! To boost the nutritional profile further, I have added extra ingredients; goldenberries, chia seeds, cranberries pistachios and protein powder (pea, soya bean and whey varieties work a treat).

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There is natural sweetness from the banana and dried fruit, crunch from nuts and a little warmth from spices. These make super healthy snacks and convenient portable breakfast cookies too.

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These cookies are not only sugar-free but also plant-based and gluten-free. They also freeze-well. I love making a batch in the weekend for healthy snacking during the working week. These last for about 4 days in the refrigerator (that’s if you can resist eating them all in one go!).

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Makes: 12 cookies 

Preparation time: 10 mins

Baking time: 12-14 mins

Ingredients:

Method:

  • Preheat the oven to 190°C electric or 170°C fan oven.
  • Line and grease a large baking sheet with a little coconut oil.
  • In a large bowl, using a fork, mash the bananas into a soft mush.
  • Add the remaining ingredients and mix well together using a wooden spoon.
  • Using a metal tablespoon, transfer spoonfuls onto the prepared baking sheet.
  • Bake for 12-14 mins until golden. Allow to cool for 5 mins before transferring onto a wire rack to cool completely. Enjoy!

 

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Variations:

  • Substitute chia seeds for ground flaxseed.
  • Substitute pistachios with desiccated coconut.
  • Add cacao nibs, pumpkin or sunflower seeds or bee pollen (if non-vegan) for some crunchy goodness.
  • Use different superpowders: Omega-3 superpowder (a fantastic blend of acai berry, inchi and coconut) or wheatgrass or spirulina.

 

Wheatgrass banana cookies

Muesli cookies with spirulina cacao nibs, topped with chopped macadamia nuts

 

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