BANANA & COCONUT TEFF MUFFINS https://thesourcebulkfoods.com.au/wp-content/uploads/2017/08/TSBF-bananateffmuffins-image.jpg Breakfast, Snacks 1 ½ cups Almond Meal 3 large ripe Bananas, mashed ¾ cup Teff flour 2 tsp Baking Powder 1 tsp ground Vanilla Bean/Vanilla extract1 cup Almond Milk 1 cup Almond Milk 2 tbsp Rice Malt Syrup* 1 tsp Ground Cinnamon ½ cup granulated Stevia 2 tbsp Coconut Flakes *can substitute with Honey, Maple Syrup or other liquid sweetener. Preheat oven to 160°C. Mash the bananas then add milk and liquid sweetener and mix until smooth. In a separate bowl, add all the dry ingredients (excluding the coconut flakes) and mix. Add the wet ingredients to the dry mix and whisk until a smooth batter forms. Spoon into 12-hole silicone muffin tray. Top each muffin with some coconut flakes and bake for approximately 30 minutes until a skewer comes out clean. Cool on a wire rack and store in an airtight container for up to 4 days.   Recipe by Sally O’Neil @thefitfoodieblog PT59 M
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BANANA & COCONUT TEFF MUFFINS

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BANANA & COCONUT TEFF MUFFINS

INGREDIENTS

1 ½ cups Almond Meal

3 large ripe Bananas, mashed

¾ cup Teff flour

2 tsp Baking Powder

1 tsp ground Vanilla Bean/Vanilla extract

1 cup Almond Milk

1 cup Almond Milk

2 tbsp Rice Malt Syrup*

1 tsp Ground Cinnamon

½ cup granulated Stevia

2 tbsp Coconut Flakes
*can substitute with Honey, Maple Syrup
or other liquid sweetener.

TIME

59 Minutes

SERVES

12

DIFFICULTY
METHOD

Preheat oven to 160°C.

Mash the bananas then add milk and liquid sweetener and mix until smooth.

1

In a separate bowl, add all the dry ingredients (excluding the coconut flakes) and mix.

Add the wet ingredients to the dry mix and whisk until a smooth batter forms.

2

Spoon into 12-hole silicone muffin tray.

Top each muffin with some coconut flakes and bake for approximately 30 minutes until a skewer comes out clean.

3

Cool on a wire rack and store in an airtight container for up to 4 days.

 

Recipe by Sally O’Neil @thefitfoodieblog

4

Breakfast

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