Although there are a good many ingredients in these nutrient dense muffins, you can’t really go wrong with this recipe.
You can substitute ingredients depending on what you have in your store cupboard. If you don’t have parsnips, use carrots or a mixture of both. Gluten-free oats can be substituted for the ground almond, but you’ll probably have to add more liquid to the mixture. You don’t have an apple but you have a pear or peach? Pop that in instead. You’ve run out of coconut oil? Use butter. Don’t be afraid to experiment. This recipe is very forgiving.
- 3 ripe bananas
- 3 medium eggs
- 200g tinned chickpeas, drained
- 200g prunes, pitted and soaked (if dried)
- 3 parsnips, grated
- 100g nuts, roughly chopped
- 1 heaped teaspoon baking powder
- 2 teaspoons ground cinnamon
- 100g ground almond
- 1 apple, cored and diced
- 100g fresh/frozen berries
- 50g milled flaxseed
- 50g sunflower seeds
- 30g coconut oil, melted
- Using an immersion blender or food processor, blitz the bananas, eggs, chickpeas and prunes together to form a smooth paste.
- In a separate bowl, mix together the parsnips, nuts, baking powder, cinnamon, ground almond, diced apple, berries, milled flaxseed and sunflower seeds.
- Add the banana/egg paste and the melted coconut oil and mix through. The batter should have a soft dropping consistency (ie. a spoonful of the batter held upside should quickly drop from the spoon). You can adjust the consistency with juice, milk, kefir or even just water.
- Fold in the frozen berries.
- Spoon the mixture into the muffin pans/cases filling to two-thirds full and bake at 180 degrees Celcius (350 degrees Fahrenheit) in a preheated oven for 35-40 minutes until a skewer inserted into the middle of a muffin comes out clean.
- Leave the muffins in pan for a few minutes to cool and firm up and then transfer to a wire rack to cool completely.