Cinnamon Sugar Banana Muffins https://thesourcebulkfoods.com.au/wp-content/uploads/2020/08/Cinnamon-Sugar-Banana-Muffins-BY-PHEEBSFOODS-WEB.jpg Desserts, Snacks MUFFINS 2 medium bananas, mashed 2 eggs 1/3 cup organic olive oil 1/2 tsp organic vanilla bean powder 2 tbsp milk of choice 1/4 cup brown sugar 30g organic pea protein isolate 1 cup organic wholemeal spelt flour or organic white spelt flour 1/2 cup natural or blanched almond meal 1 tsp ground cinnamon 1 tsp bi-carb soda 1/4 tsp Himalayan or Celtic sea salt FILLING Chocolate hazelnut butter or try making your own version from scratch CINNAMON SUGAR 1/3 cup caster sugar 2 tsp ground cinnamon 2 tbsp butter or organic coconut oil, melted Preheat oven to 165°C and grease a non-stick muffin pan. Place the banana, eggs, oil, vanilla and milk into a large bowl and mix well. In a separate bowl, combine all the dry ingredients and mix well. Fold the dry ingredients into the wet ingredients until well combined. Fill 8 muffin pan cups halfway. Add a teaspoon of the filling of chocolate hazelnut butter to each muffin, then top with the remaining batter. Bake for 20-22 minutes or until golden and cooked through. Allow to cool before using a pastry brush to coat in the butter and roll in the cinnamon sugar. Enjoy!   Recipe and Image by @pheebsfoods Find out more about Pheobe on her website www.pheebsfoods.com   PT25M

Cinnamon Sugar Banana Muffins

Cinnamon Sugar Banana Muffins by @pheebsfood DOWNLOAD RECIPE

Cinnamon Sugar Banana Muffins

Like a cinnamon doughnut only banana-ish and hazelnut-ish! A unique and delicious snack or treat. Whip these up as a gift or for parties and entertaining. These muffins are just as good without the sugar coating if you wanted to make them lower in sugar.

Recipe and Image by @pheebsfoods

INGREDIENTS

MUFFINS

FILLING

  • Chocolate hazelnut butter or try making your own version from scratch

CINNAMON SUGAR

TIME

25 Minutes

SERVES

8

DIFFICULTY
METHOD

Preheat oven to 165°C and grease a non-stick muffin pan.

1

Place the banana, eggs, oil, vanilla and milk into a large bowl and mix well.

2

In a separate bowl, combine all the dry ingredients and mix well. Fold the dry ingredients into the wet ingredients until well combined.

3

Fill 8 muffin pan cups halfway. Add a teaspoon of the filling of chocolate hazelnut butter to each muffin, then top with the remaining batter.

4

Bake for 20-22 minutes or until golden and cooked through.

5

Allow to cool before using a pastry brush to coat in the butter and roll in the cinnamon sugar. Enjoy!

 

Recipe and Image by @pheebsfoods

Find out more about Pheobe on her website www.pheebsfoods.com

 

6

Dessert

WHERE TO

FROM HERE?

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