Posted on by Laura Day

snickerdoodle banana muffins


Calories: 154

C: 13.9g (4.5g sugar)
P: 8g
F: 7.5g
Fibre: 3g

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Created by : @mainlymonica

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Created by : @mainlymonica


ingredients

  • 180g / Banana, mashed
  • 140g / Coconut Yoghurt
  • 80ml / Coconut milk
  • 1tsp / Apple cider vinegar
  • 100g / Wholemeal spelt flour
  • 80g / Almond flour
  • 60g / Macro Mike Snickerdoodle protein powder
  • 1Tbsp / Cinnamon
  • 1tsp / Baking powder
  • ½ tsp / BiCarb soda

 

 

 

 

steps

Preheat oven to 170 degrees Celsius and line a muffin tray with 9 baking cups.
 
In a large bowl combine the mashed banana, coconut yoghurt, coconut milk and apple cider vinegar and set aside. In a separate bowl mix together the remaining ingredients, ensuring there are no lumps.
 
Add the bowl of dry ingredients to the large bowl with wet ingredients, and fold together until just combined, being careful not to over mix!
 
Divide mixture between the 9 muffin cups and bake for 25-30mins, or until golden and a skewer comes out clean.
 
These muffins are best served warm, and can be stored in the fridge for 5 days, or in the freezer for up to 1 month.
 

goodie in this recipe!!

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goodie in this recipe!!

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