Imagine a smoothie worthy of being served at a luxury beach hotel. Well now it's available at home, with all the tropical vibes included!
1.5 cups gluten-free flour of choice
1/4 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3 ripe bananas
1 cup almond milk
1/4 cup peanut butter
1 tsp apple cider vinegar
1/2 cup crushed/chopped walnuts
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1 Preheat oven to 180*C.
2 Combine all dry ingredients into a bowl.
3 Add ripe bananas into a separate bowl and mash well. Pour in the almond milk, apple cider vinegar & peanut butter and mix well. Pour the wet ingredients into the dry and mix until just combined.
4 Gently fold through the walnuts.
5 Transfer into muffin bar moulds and bake in the oven for 20 minutes or until golden and cooked through.
6 Cool before removing from moulds & enjoy!