Happy Sunday, everybody! Are you all having a relaxing weekend? It seems everyone around me has had a bit of a tough week this week, whether it’s through life events, generally feeling meh, or being really tired. Everyone at work certainly seemed to be on the hunt for match sticks.
This week I made a return visit to the stress club, and by the end of Friday I felt frazzled and exhausted. So I’m using this weekend as an opportunity to rest and recharge. It’s important to bring your stress levels down whenever you can. Whether it’s by going for a walk in nature, spending some time by yourself, getting in some extra sleep, reading a book – just find something that works for you.
I made the decision earlier this week that I’m going to dedicate at least one weekend per month to rest. It’ll be a weekend where I don’t make plans, and I only do things that are going to make me feel calm, relaxed, and ready to take on the challenges of a new week when Monday rolls around. I’m writing a separate post on that, so for now we’ll just stick to Healthy Banana & Raspberry Muffins, shall we?
I’ve been playing around with this recipe since spring, and I’m finally happy with it! Big whoops and party popper emoji.
They’re healthy, fruity, sweet, and I reckon you could get away with having one of these babies for breakfast. You’re welcome.
There are no fancy ingredients, you can get everything you need from your local supermarket. They’re vegan, gluten free, don’t contain a mountain of sugar, and dangerously moreish.
Ingredients
- 1 cup gluten free flour
- 1/2 cup ground almonds
- 3/4 cup oats
- 1/2 tsp bicarbonate soda
- 1 tsp baking powder
- 1 cup mashed banana (about two medium bananas)
- 1/4 cup smooth peanut butter
- 1/4 cup extra virgin olive oil
- 1/2 cup nut milk (I used cashew but you can sub for a different kind)
- 1 tsp vanilla essence
- 1/2 cup maple syrup
- 1 cup frozen raspberries
- A few extra oats to sprinkle on top
- Pinch of salt
Instructions
- Pre-heat your oven to 170C (fan oven)
- Combine the flour, ground almonds, oats, bicarbonate soda, baking powder, and salt in a large mixing bowl and stir everything together.
- Add mashed banana, peanut butter, olive oil, vanilla essence, nut milk, maple syrup and frozen raspberries, and mix well.
- Decant your mixture into your muffin moulds, and sprinkle the extra oats over the top.
- Put in the centre of the oven for 25-30 minutes. Do check regularly – different ovens vary and I’d hate for you to have overcooked muffins!
