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Figgy Banana Protein Muffins

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Figgy Banana Protein Muffins

These healthy figgy banana muffins are not only delicious and chock-full of protein but they are also super easy-to-make! They are also rich in minerals such as calcium, magnesium, iron and copper from the figs and bananas. They will be a great hit with all the family!

(Gluten Free, Dairy Free, Soy Free, Vegan, Refined Sugar Free)

Makes 6 muffins

Ingredients

  • 1.5 tbsp flax meal + 3 tbsp water
  • 2 medium bananas
  • 6 semi sun-dried figs (I used Singing Magpie Produce White Smyrnas Semi Sun-Dried Figs – they are delicious)
  • ¼ tsp pure vanilla bean paste
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • Pinch of Himalayan rock salt
  • ¾ cup spelt flour
  • 2 scoops Pure Tone Vanilla Cinnamon Organic Pea Protein
  • 2 tsp aluminium free baking powder
  • ½ tsp baking soda
  • ½ cup almond milk
  • Hazelnuts and toasted coconut chips 

Directions

  1. Mix together the flax meal with water to form “flax-egg”. Set aside.
  2. Preheat oven to 180 degrees celsius and grease a muffin tin with coconut oil
  3. Blend together, banana, sun-dried figs, flax egg, vanilla, salt and spices.
  4. Mix together the flour, protein powder, baking powder and baking soda in a large bowl
  5. Combine the wet and dry ingredients and mix together
  6. Add almond milk to mixture and mix until combined
  7. Fill individual muffin hole ⅔ full of mixture and top with nuts or coconut.
  8. Bake for about 25 minutes.
  9. Enjoy!



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