Libby's based in Tauranga (NZ) where she runs her own salon Epsilon Hair. She's overcome health obstacles with a more natural and organic diet, which has also shaped her passion today as she shares her experience with others. Find out more about Libby's story here.
Recipe makes 12 large muffins OR 12 medium and 12 mini muffins.
2 ½ cups Zentrofan 7 grain flour
1 c organic coconut sugar
3 tsp baking powder (GF if you have it)
1 tsp cinnamon
1 tsp himalayan sea salt
3 c oob bananas (defrosted and mashed)
1/3 c olive oil
1 ¼ c unsweetened almond milk
1 ½ tsp vanilla bean paste juice of half a lemon
1 – 1 ½ c oob blueberries
¼- ½ c walnuts
Preheat oven to 190 degrees fanbake. Oil or line muffin trays.
Mix together dry ingredients.
Mash the bananas thoroughly. Mix together with remaining wet ingredients.
Add the wet and dry ingredients together and combine, then add the blueberries and walnuts – break the walnuts into small pieces .
Pour into muffin trays.
Cook for 18 – 22 minutes.
Zentrofan flour has been air milled without heat to protect the nutrients. The 7 grain version is only 60% wheat, with added rye, barley, oat, millet, rice and corn flours to reduce the gluten and add nutrients. You could substitute this for any flour you prefer.
You could use any non-dairy milk if you don’t have almond milk.
I particularly like walnuts in this recipe but you could use any type of nuts – sliced almonds work well – or keep them nut free (remember to use a different type of milk if these need to be nut free). You could even use dairy free dark chocolate chips - Libby x