Golden Milk Banana Muffins

Yes, it's true - the BEST muffins in the world have just been born!! These came out perfectly crispy on the tops and with cloud like fluff on the inside. I mean, what else could you ask for in a muffin? 

I've made a Golden Oat Banana Bread before and the spices made it insanely flavorful so I knew these would be the same but they STILL blew my mind! I used a recipe from one of my favorite cookbooks Against All Grain, Meals Made Simple by Danielle Walker for inspiration to make these grain free/gluten free. There's no added sugar in these muffins so they have the perfect amount of sweetness from the banana. With added protein from the Further Food Collagen Peptides, these make the perfect grab and go breakfast or pre/post workout snack. These muffins are definitely going to be on my weekly rotation! 

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Golden Milk Banana Muffins

Servings: 10 muffins

2 eggs
3/4 cup of unsweetened sunflower seed butter
1/2 cup of mashed banana
3 TBSP of softened coconut oil
1 tsp of vanilla extract
1/2 tsp of warming spice (or pumpkin pie spice)
1/2 tsp of turmeric
1/2 tsp of cinnamon
1/4 tsp of coriander
1/4 tsp of sea salt
2 tsp of baking powder
1/2 cup of arrowroot powder
2 scoops of Further Food Collagen Peptides*

*Use code BASOUSA10 for 10% off!

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Preheat oven to 350 & place liners in (or grease) muffin tin.

In a large bowl combine all ingredients up to baking powder & mix well. Fold in arrowroot powder & collagen peptides until batter forms. Scoop 3 TBSP of batter into each tin (you should get 10 muffins). Optional to add a sprinkle of granola or nuts on top for some crunch. 

Bake for 16-18 minutes until golden brown & knife comes out clean. The knife may come out with some banana on it but as long as no batter comes out, they're done. Let cool in pan for 10 minutes then transfer to cooling rack to finish. Once completely cool, store in airtight container in the fridge & reheat/toast to eat. ​

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