These sweet treats are high in natural goodness and fruit fibres, do not contain refined sugar, and contain valuable trace minerals from the almond, brazil, and cashew nut butter.
There are a few different ways that you can make this recipe and I have endeavoured to include options without over-cluttering. Keep in mind when subbing ingredients whether it will impact the recipe overall; i.e. coconut oil or butter will solidify in cold temperatures and hold a gluten free version together better than rice bran oil; using almond meal rather than flour will give a substantially different texture.
- 1 cup flour + 30g fine instant oats
- OR: 1/2 cup sunflower flour (or almond flour) + 1/2 cup gluten free oat flour
- OR: 1/2 cup Healtheries Gluten Free Bread Mix
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 ripe bananas (= 150g frozen sliced banana)
- 2 apples peeled and quartered (= 350g intact apples)
- 1/4 cup Almond Brazil Cashew nut butter (or almond butter).
- 2 tsp Orgran egg replacer + 4 Tbsp water
- OR: 2 flax eggs
- OR: 2 eggs
- 2 Tbsp coconut oil (melted)
- OR: 2 Tbsp rice bran oil
- OR: 2 Tbsp butter (soft)
- 1/4 cup maple syrup
- 1 Tbsp apple cider vinegar
- Optional: 1 tsp cinnamon
Allergies: This recipe can be made gluten free, soy free, dairy free, egg free, peanut free. Contains tree nuts.
- Preheat the oven to 180’C / 350’F. Grease a muffin tray or cupcake liners.
- In a food processor, blend the banana and apple until smooth. (If you prefer a rougher texture, grate the apple instead and mix in at the end).
- Add the egg replacer (or eggs), coconut oil, ABC nut butter, and maple syrup. Pulse to combine.
- Add the flour, oats, baking powder, baking soda, salt, cinnamon (if using), and apple cider vinegar. Gently pulse to combine.
- Spoon your batter into the muffin trays and place in preheated oven.
- Cook for about 35 minutes. Check after 25 minutes (you may want to add tinfoil as a cover for the remainder).
- Take out of the oven and allow to cool for 10 minutes.