🍌Tahini + banana breakfast muffins 🍌

These are muffins are super tasty- I love them as a mid-afternoon snack for myself as well as for a grab and go breakfast for my little one. They are sugar-free but get a natural sweetness from the banana and a touch of cinnamon. Packed with protein and iron - and a mega source of dairy-free calcium from the tahini - making them a great snack option for milk allergy babies

YOU NEED:

• 2 ripe bananas, mashed with a fork

• 2 eggs (or 2 flax eggs – 2 tbsp ground flax + 5 tbsp water left for 10 mins)

• 60ml (¼ cup) tahini- make sure it’s runny!

• 1 tsp cinnamon

• 1 tsp baking powder

• 100g (1 cup) wholemeal flour

• 2 tablespoons of whole oats

TO MAKE:

• Preheat your oven to 180°C. Line a muffin tin or use muffin cakes (I’ve used a 12 hole tin with cases)

• Mix together the mashed banana, eggs (or flax), and tahini in a bowl until smooth. Stir in the cinnamon, baking powder, flour and oats until well combined

• Spoon the mix into your muffin tin and bake for around 15–18 mins or so, until golden and a skewer comes out clean. Cool on a rack, then serve!

These muffins are also freezer-friendly- just grab them out the night before to allow them to defrost