Petite Kitchen's Eleanor Ozich shares her recipe for light and fluffy banana muffins
This is a variation of my favorite muffin recipe. They are seriously the lightest and fluffiest banana muffins, spiked with vanilla bean and finished with a dusting of almond meal. Perfectly simple, naturally sweet and tremendously easy to devour, these wholesome little muffins are fantastic for a quick breakfast onthe go, kids' lunch boxes, or smeared with butter as an afternoon tea treat.
This recipe is ridiculously easy to prepare and can be easily adapted. I like to add dried fruit or nuts for a little texture; you could even add a little dark chocolate if that's your thing!
Ingredients: • 2 ripe bananas • 3/4 cup almond butter (peanut butter also works well) • 2 heaped Tbsp extra virgin coconut oil (you could also use butter or cacao butter) • 1 tsp pure vanilla bean paste • 1 Tbsp apple cider vinegar • 3 free range eggs • 1 tsp baking soda • 1/4 cup almond meal for sprinkling (optional)
1. Preheat oven to 180 C and grease or line 8 muffin tins with cases.
2. Place all ingredients except almond meal in a food processor. Process until smooth, then divide between muffin tins or cases.
3. Sprinkle each muffin generously with almond meal.
