These muffins are a weekly staple in my home; they’re easy to make, full of healthy fats, plant protein and fibre. Perfect as an on-the-go breakfast, afternoon snack or post dinner treat.
One of the many reasons I love almonds
Almonds are the basis of this recipe and are one of my favourite foods. They’re loaded with antioxidants and other bioactive molecules which help protect your cells against oxidative stress. Oxidative stress occurs when the production of reactive oxygen is greater than the body’s ability to quell the reactive intermediates. These reactive species have the ability to cause damage to DNA, proteins and many other molecules in the body. Studies have also shown they accelerate ageing – something no one wants.
Why is this important?
The modern day Western diet is full of processed foods high in sugar, saturated fat and animal products with little to no plant foods. These types of foods increase free radicals in the body along with many other factors like pollution, medications, excessive exercise and chemical exposure. Plant foods are the only source of antioxidants which neutralise free radicals in the body – almonds most certainly being one of them. The antioxidants produced by the body naturally aren’t enough to neutralise all the free radicals so they must be consumed on a daily basis not only to prevent damage but to repair damaged molecules.
Almonds are also great for heart health because they help to lower blood pressure and cholesterol. Again, this is attributable to their antioxidant content and, in part, magnesium too.
I hope you enjoy my recipe and have a new found love for these little nuts.
Have a lovely week everyone!
Love Stace x
Banana Date & Chia Muffins
2 cups almond meal
8 dates, roughly chopped
2 ripe bananas, mashed
3 tbs chia seeds
6 tbs water
1/2 tsp bicarbonate soda
1 tsp apple cider vinegar
1/4 cup olive oil
1 tsp cinnamon
Pre-heat oven to 160 fan forced.
Combine banana, cinnamon, chia seeds, water and oil in a large mixing bowl. Add in bicarb soda and vinegar (the mixture should froth up a little).
Mix in almond meal and dates until well combined. The mixture should be a little bit sloppy. If it’s dry, add in a little bit of water.
Line a muffin tin with approx. 10 patty cases and spoon in big tablespoons of mixture into each one.
Bake for 30 minutes or until golden brown. They should still feel a bit soft when they come out of the oven. They’re not your typical muffin so they won’t bounce back in the centre.
Take tray out of the oven and leave to cool.
Keep the muffins in the fridge in an airtight container. They’ll last for about a week x