- 1.5 cup super fine natural almond flour (you can also use rye flour, whole wheat flour or another flour of your choice if you prefer a different type of flower or do not need a gluten-free option)
- 1 cup old fashioned rolled oats
- 2 tsp baking powder
- 4 tbsp flax seeds
- 1-2 tbsp hemp seeds
- 1-2 tsp chia seeds
- 1/3 date sugar (granulated, dehydrated dates)
- ½ – 1 cup chopped raw walnuts (I prefer a full cup for health & taste benefits!)
- 3 medium bananas
- 1.5-2 (depending on size) organic apples finely chopped (I recommend pink lady apples)
- 2 eggs; Vegan version: instead of 2 eggs, add 2 tbsp of flax seeds to 6 tbsp of water; mix and let the mixture sit for 15 minutes in the fridge
- ¼ cup olive oil
- 1/3 cup almond milk, or milk of your choice
- 1 tsp organic ground cinnamon
For a high antioxidant dose, instead of apples, you can prepare a berry mix: approximately 1 cup of fresh organic blueberries and raspberries mixed in equal parts.
For banana chocolate muffins: use ½-1 cup semi-sweet dark chocolate chips (the higher the cacao content, the better) instead of the apple(s). Note that these muffins WILL HAVE SUGAR added in the chocolate chips. Organic cacao nibs can be used as an alternative if no sugar added is desired.
- Preheat oven to 375 F.
- In a bowl, combine flour, oats, baking powder, flax seeds, hemp seeds, chia seeds, walnuts, date sugar, and cinnamon.
- In another bowl, mix 2 eggs (or flax + water mixture), add olive oil and almond milk, and mix gently.
- Add the mix to dry ingredients and stir.
- Add finely chop apple(s) to the mixture (or berry mix or chocolate chips instead).
- Gently mix all the ingredients.
- Grease the muffin pan with olive oil or vegetable oil spray.
- Place the mix into a muffin pan.
- Bake for 30-35 minutes at 375 F, and cool before serving (I bake for 33 minutes usually).
*Recipe Yield:12 muffins