These delicious muffins are packed with fibre and make for a great healthy breakfast alternative!
Line a muffin tray with 5 or 6 large paper cupcake tins. Melt the coconut butter and allow to cool slightly.
Mash the bananas using a potato masher, then blend in the rest of the ingredients with a hand blender until just combined. Divide the mix between the cupcake tins.
Bake the banana muffins at 190 Celsius/350 Fahrenheit for approximately 20 minutes on the middle rack. Cool in the tin for a few minutes, then place on a baking rack until cold.
Sprinkle with SukrinMelis to serve.
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