To start the week, it’s nice to fill your fridge with wholesome snacks so you aren’t scratching for food on the go or relying on making it to the grocery store on an already pushed schedule. These are great to make as batches ready to freeze for school lunches. For this recipe you probably have most of the ingredients already in your pantry. These banana acai berry muffins are gluten, dairy and processed sugar free and full of goodness.
BANANA ACAI MUFFINS
+ 1 1/2 cup muesli (not too fruity)
+ 1/2 cup gluten free self raising flour OR wholemeal S.R. flour
+ 1/4 cup finely chopped almond pieces (omit for school lunches)
+ 2 tsp cinnamon
+ 2 eggs
+ 1/4 stevia cup or rice malt syrup (stevia will make it sweeter)
+ 2 tbs acai powder (optional)
+ 1/4 cup probiotic or greek yoghurt
+ 3 large ripe bananas, mashed
1. Pre-heat oven to 180 degrees. Mix in a bowl the muesli, flour, flaxseed, acai and almonds.
2. In a separate bowl beat the eggs, yoghurt, agave, rice malt and add in bananas.
3. Combine the two bowls and mix well and then spoon out into mini muffin cases or muffin tray and bake for 20-25 minutes until brown and risen.
4. Serve with a dollop of yoghurt.