Recently I was getting ready to take a trip and I had a ridiculously early flight which meant my getting up at 3am to head to the airport...that’s never fun. But I also knew I would need something to eat at that hour because otherwise my blood sugar would plummet and leave me all hangry and useless...that’s never fun either ;)
So after looking at the ingredients I had left along with the perishables that needed nomming, my avocado banana nut muffins were born.
A pure guess work, lets see how this turns out kind of recipe that turned out remarkably well, ensuring a very satisfied and happy me...and that is fun!
Preheat your oven to 200C
Line a muffin tray with paper cups
In a bowl mix together the maple syrup, olive oil, vanilla and eggs.
Put your sliced banana and avocado in your food processor and blend until smooth.
Add the avocado mix to the eggs and mix well.
Add in the almond flour, baking powder and soda and whisk together.
Add a ½ a cup of the chopped walnuts and stir them in to distribute them evenly.
Spoon the batter into the cups and top with the remaining nuts.
Bake for 25 minutes.
Allow to cool completely before inhaling them.
Store in an airtight container in your fridge for up to 5 days.