Banana, Date & Pecan Crumble Muffins
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Prep: 10 minutes
Cook: 20 minutes
240 mls dairy-free milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
200 g gluten-free flour (1 cup)
100 g Natvia (1/2 cup)
0.5 teaspoon baking powder
1 teaspoon cinnamon
30 g dried banana chips
30 g dates, chopped
30 g pecans, chopped
For the crumble -
4 tablespoon rolled oats
2 tablespoon Natvia
2 tablespoon coconut oil, melted
- Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
- Whisk together the milk, vinegar and vanilla and set aside for 5 minutes.
- Mix together the flour, Natvia, baking powder and cinnamon in a bowl then pour in the liquid and stir to combine.
- Fold in the banana chips, dates and pecans then spoon into the muffin tins to reach the top. Mix the oats, Natvia and coconut oil then scatter over the top of each. Bake for 15-20 minutes until risen and golden.
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