Banana Raspberry Muffins

The talented Nina and Jessie from @feedingfitfoodies adapted this recipe from Buffy at @begoodorganics using All Good Bananas. We are huge fans of their creations, and look forward to sharing more of their amazing work with you.

Preheat the oven torn170°C / 350°F and grease a 12-cup regular muffin tin with extra coconut oil, online with biodegradable paper liners.

Blitz the chia seeds in your food processor until they are semi ground (note that your processor probably won’t fully grind them, but that’s ok). Combine the ground chia seeds with water in a bowl, whisk together, and set aside to thicken.

Next in a bowl whisk together the wet ingredients and set aside.

In your food processor, add the dates and blend until they form a powder (it may be slightly sticky depending on how dry your dates are)

Combine the flour, baking powder, cinnamon and salt. In a medium bowl, whisk together the chia seed mixture with the wet ingredients.

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to over mix. Fold in the raspberries.

Evenly divide the batter into the muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. If desired, sprinkle lightly with the remaining sugar. Cool for 10 minutes, then place on a wire rack to finish cooling.


Eat, love and enjoy! These muffins will keep in a sealed container in the cupboard for up to a week, and you can also freeze them.


Make sure you follow @feedingfitfoodies on Instagram for more recipes like this one.


About Buffy

Since 2013, Buffy from Be Good Organics has been sharing her love for plant-based, whole foods. She focuses on a holistic approach to health, combining plant-based nutrition with organic living, a strong love for animals, and a passion for improving the state of our planet. 


To see more recipes from Buffy, click the link www.begoodorganics.com 

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