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

• 3 ripe bananas, mashed
• 1/3 cup olive oil
• 2 tbsp honey (can omit if wanting low-sugar)
• 2 eggs 
• 1/4 cup plant based milk, I used almond 
• 2 tsp kelp granules
• 1 cup rolled oats
• 1 cup almond meal
• 1 tsp vanilla bean
• 1 tsp cinnamon
• 1/2 tsp baking soda

Directions

1. Preheat your oven to 180 degrees
2. Mash the bananas in a mixing bowl until somewhat smooth
3. Add in the wet ingredients- oil, eggs, sweetener, milk, and vanilla bean. Mix until well combined
4. Add in all the dry ingredients into the same bowl and mix until smooth with no clumps
5. Spoon into muffin molds. Grease the tin first, if needs be.
6. Bake at 180 degrees for 16 minutes, until lightly golden and a knife comes out clean.