Saturdays are made for baking! These muesli muffins are naturally low in sugar, and because they rely on eggs and ground ingredients rather than wheat flour, they bake up tender and light. Recipe compliments of Vital Health Foods.

Ingredients

• 500 ml (2 cups) muesli, plus extra for topping
• 500 ml (2 cups) almond flour
• 15 ml (1 tbsp) cinnamon
• 10 ml (2 tsp) bicarbonate of soda
• 5 medium ripe bananas, mashed
• 4 large eggs
• 80 ml (⅓ cup) maple syrup, optional
• 15 ml (1 tbsp) vanilla extract
• 100 g dark chocolate, chopped

Method

1. Preheat the oven to 160°C and grease a 6-hole large muffin tray or a 12-hole standard tray.
2. Separate the raisins from the muesli and set them aside.
3. Add the remaining muesli, almond flour, cinnamon and bicarbonate of soda to a blender and blend until fine.
4. In a large bowl, combine the mashed bananas, eggs, maple syrup if using, and vanilla extract. Mix well.
5. Add the blended dry ingredients to the banana mixture and stir until fully combined.
6. Fold in the chopped chocolate and reserved raisins.
7. Spoon the batter into the muffin tray, filling each cavity about three-quarters full.
8. Sprinkle extra muesli over the tops.
9. Bake for 30 minutes, or until golden and a cake tester inserted into the centre comes out clean.
10. Allow to cool slightly before removing from the tray.