These light and healthy dairy free banana muffins with kelp are moist and flavourful! Replacing salt with kelp also adds a boost of nutrients!
Serves 6
Prep time 6 minutes cooking time 16 mins
Ingredients
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3 ripe bananas, mashed
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1/3 cup olive oil
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2 tbsp honey (can omit if wanting low-sugar)
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2 eggs
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1/4 cup plant based milk, I used almond
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2 tsp kelp granules
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1 cup rolled oats
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1 cup almond meal
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1 tsp vanilla bean
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1 tsp cinnamon
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1/2 tsp baking soda
Directions
- Preheat your oven to 180 degrees
- Mash the bananas in a mixing bowl until somewhat smooth
- Add in the wet ingredients- oil, eggs, sweetener, milk, and vanilla bean. Mix until well combined
- Add in all the dry ingredients into the same bowl and mix until smooth with no clumps
- Spoon into muffin moulds. Grease the tin first if needs be.
- Bake at 180 degrees for 16 minutes, until lightly golden and a knife comes out clean.
