I’ve stumbled across the easiest, most yummy and fool proof banana muffin recipe ever. It only uses three ingredients, is reboot friendly and the mixture can be frozen for future use as well. Sound to good to be true? It really isn’t. I’ve tried and tested the recipe myself and believe me – you are going to be so glad you opened this article.
3x Ripe Bananas
3x Whole Eggs
1 generous tablespoon of a nut butter of your choice – Almond works well and so does Pecan Nut. (My fav nut butter is from Body by Design)
Cut the bananas up and stick them into your blender (I used this Braun blender) add the eggs and the tablespoon of nut butter and blend. (you can add more nut butter – it’s up to you)
Grease a muffin tray with coconut oil or butter (depending on your preference) – or use muffin cups (it’s way easier to get the muffins out that way)
Bake for 10 to 12 minutes at 180C
Voila – muffins done.
Bonus: This mixture also works for flapjacks/pancakes
Simply drop about 50ml into a non stick pan (use butter or coconut oil if you want) and let it cook for about 5 minutes or until it slides around the pan easily and then flip it.
You can freeze this mixture to use later – it works just as well once defrosted.
The only thing wrong with this recipe is that the muffins/flapjacks taste like more – so be sure to watch your portions 🙂
Let me know what you think!
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