These delicious little muffins are packed with great stuff to fuel busy little brains and bodies…. And to keep little digestive systems regular 😉
They are so easy to make and speedy to get in the oven that we have been known to have them fresh for breakfast before school! The kids love them … and I might be quite partial to one with my morning cuppa too!
- 225g stewed/tinned pears (drained from their juices)
- flesh of 1/2 a ripe avocado
- 1 tbsp sunflower seed butter OR nut butter
- 160g milk of choice
- 1 medium overripe banana
- 4 medjool dates
- 1 tsp vanilla bean paste
- 1/2 cup of my Chocolate Protein Powder*
- 1 1/2 cups spelt flour (half wholemeal, half white) OR 1 1/4 cups GF flour mix
- 2 tsp GF baking powder
- pinch Himilayan salt
*If you haven’t made this powder you can replace it here with 1/4 cup almond or seed meal plus 1/8 cup cocoa and 1/8 cup coconut sugar
Into your blender/processor/nutribullet/thermo cooker place the pears, banana, avocado, seed butter, dates, vanilla and milk. Blitz until smooth (Speed 7, 10 seconds, scrape down and repeat)
In a separate bowl, whisk together the baking powder, flour and protein powder (Speed 4, 8 secs)
Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.
Pour into a lined muffin tin and place into preheated moderate oven. Bake for about 18 minutes or until an inserted skewer comes out clean.
Allow to cool for a few minutes before transferring to a wire rack.