Ingredients
2 cups wholemeal self raising flour/whole wheat all purpose
2 cups rolled oats
1/2 cup almond meal
1/2 teaspoon sea salt
3 tablespoons granulated sweetener/raw sugar
2 teaspoons baking powder
(Additional: 1 teaspoon baking soda if using all
purpose flour)
2 large ripe bananas
2 tablespoons honey
2 tablespoons (40g) softened low fat/light butter or coconut oil
1 egg
1/2 cup low fat greek yoghurt
1/2 cup unsweetened almond milk
6 chopped fresh dates
2 tablespoons honey (extra for drizzling)
Directions
Preheat oven to 180C. Spray a muffin tray with coconut oil cooking spray.
Place into a food processor flour, rolled oats and almond meal and process for approx 2 minutes. When oats are finely ground, add the salt, sweetener/sugar and baking powder, and process again for 1 more minute.
In a separate bowl, mash bananas and add the honey, butter, egg, yoghurt and milk until combined.
Add the dry ingredients to the wet, and gently mix with a wooden spoon until all ingredients are mixed through. Do not over beat!
Fold in dates.
Bake in preheated oven for 12-15 minutes or until golden and toothpick inserted into the centre of a muffin comes out clean.
Drizzle the tops with honey.
Serve warm
