These muffins tick so many boxes - gluten free, refined sugar free, oil free and high-fibre. The yogurt adds a little protein punch, too, so these are the perfect 3pm pick-me-up for long-lasting energy and stable blood sugar. Of course, the best part about this recipe is how EASY it is - you can literally whip up a batch in ten minutes to have healthy snacks for little people’s lunchboxes, work lunches or on-the-go breakfasts all week.
I used the Vibe Blender System for this recipe. I highly recommend using a high power blender like this one to blend everything quickly and smoothly. The Vibe Blender will give your muffins a perfect fluffy texture and ensure that the batter doesn’t overheat as it blends (this can happen in a weaker blender), as this can affect the end result.
These muffins are full of warm, nutty flavours from the flax, almond and cinnamon. The honey and banana add a lovely sweetness, so I wouldn’t recommend adding more sweetener or honey before you’ve tried the original recipe. You could definitely add some add-ins to these, though: diced apple, sultanas, chopped walnuts or dark chocolate chips would all be delicious. If you’re dairy free, you can also substitute dairy yogurt for coconut, almond, or soy yogurt. Either can be made in a Luvele Yogurt Maker at home.
This post is proudly featured in collaboration with Sarah MacDonald of Sarah's Spoonful.
Makes 6 muffins
1/3 cup homemade yogurt
1 tablespoon ground flaxseeds
1 medium banana
1/4 cup honey
1 1/4 cups blanched almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp cinnamon