Get your kids to help stir and mash these yummy banana and blueberry muffins! An amazing sweet treat or addition to their lunch box!

Ingredients:

• Banana (Ripe) – 4 bananas/2 1/2 cups/480gm (over ripe bananas mashed)
• Eggs – 4 (lightly beaten)
• Almond Butter or Nutlex – 140g (1/2 cup)
• Almond Meal* -75g (1/2 cup)
• Cinnamon ground – 1/2 teaspoon
• Baking soda – 1 teaspoon (sifted)
• Baking powder – 1 teaspoon (sifted)
• Vanilla essence – 1 1/2 teaspoon
• Blueberries – 150 g / 1 cup (fresh or frozen)

Method:

1. Line muffin tin with muffin liners, and pre-heat over to 180C
2. In a large bowl or mixer combine mashed ripe bananas, eggs, nut butter, and vanilla essence
3. Add the almond meal, cinnamon, baking soda, baking powder to the wet ingredients
4. Fold in blueberries. * If using frozen berries and batter seems too thin, add more almond meal to absorb moisture
5. Pour batter into muffin liners and spread evenly
6. Bake in pre-heated oven for approximately 11-13 minutes for mini muffins or 22-25 minutes for regular muffins, or until a toothpick comes out clean from the batter
7. Allow muffins to cool in muffin tray for at least 10 minutes, then remove and let cool completely on a cooling rack. Enjoy 🙂

This recipe and more can be found on the Healthy Eating Advisory Service website. Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.