Banana Snickerdoodle Banana Muffin
These Banana Snickerdoodle Muffins are a must-try! @mainlymonica topped them off with a sprinkle of our Sweet Dukkah; the perfect garnish. Delicious and nutritious. Available in the spice aisle at Coles.
180g / Banana, mashed
140g / Coconut Yoghurt @purecocobella
80ml / Coconut milk
1tsp / Apple cider vinegar
100g / Wholemeal spelt flour
80g / Almond flour
60g / @Macr0mike Snickerdoodle protein powder
1Tbsp / Cinnamon
30g / Table of Plenty Almond and Cinnamon sweet dukkah
1tsp / Baking powder
½ tsp / BiCarb soda
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 overmix!
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.