Ingredients

• 3 bananas (2 in recipe 1 for decorating)
• 2 cups or 200g ground almonds
• 2/3 cups or 120g of coconut sugar (or maple syrup)
• 1 tbsp of arrowroot powder
• 1 tsp of bicarbonate of soda
• 4 eggs
• 1/4 cup or 50g of melted coconut oil
• 1 tsp of vanilla extract
• 2 tsp of matcha powder

Directions

1. Preheat your oven at 340 F / 170 C (fan oven).

2. Mash the bananas roughly so the consistency isn’t too smooth.

3. Mix in eggs, coconut sugar, and vanilla extract. Combine well.

4. Add the ground almond, arrowroot powder bicarbonate of soda, and matcha. Combine well, and finally add the melted (and cooled down) coconut oil.

5. Place muffin cases in your muffin tray or oil with coconut oil or cooking spray and pour the mixture in up to 2/3 of each muffin case.

6. Decorate with sliced banana. Bake at 340 F / 170 C for 25 min. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.

7. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50 g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.