Grain-free
Nut Muffins

Step 1:

Place the nuts, seeds, coconut flakes, dates, salt and baking powder in a food processor or blender and process to the consistency of a heavy flour. Transfer to a large mixing bowl.

Step 2:

Blend the bananas, eggs and vanilla extract until completely liquidized. Add to the nut flour and mix until well combined.

Step 3:

Grease a standard 12-cup muffin pan and scoop the mixture into the pan, leaving enough space for the muffins to rise without overflowing.

Step 4:

Bake in a preheated oven at 180°C 
for 30 minutes. When cool enough 
to handle, remove the muffins 
from the pan and place on
a wire rack to cool.

*Makes 12*

"This grain-free, gluten-free and sugar-free recipe is a great way to take in fibre, protein and good fats. The muffins taste like cake, are suitable for vegetarians and, best of all, freeze well, so make a double batch to ensure you’re never without their healthy goodness!"

Recipe provided by Nicci Robertson in her book THRIVE: Healthy recipes that break the diet rules.