- 2 bananas
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup almond flour or ground almonds
- ½ cup polenta
- ½ cup buckwheat flour
- 1 teaspoon baking powder
- 2 teaspoons Mighty Matcha powder
- ⅓ cup stevia (Truvia)
- Zest of 1 orange
- 1 cup frozen blueberries
For the frosting:
- 2 tablespoons coconut oil, melted (Lucy Bee)
- 2 scoops vanilla protein powder
- Juice of 1 orange
- 1 teaspoon stevia
Preheat the oven to 180 degrees C and lightly grease 6 large muffin tins (or use a silicone mold if possible).
Place the bananas, eggs and vanilla extract in a blender and whizz up until smooth.
Mix together the cinnamon, almond flour, polenta, buckwheat flour, baking powder, Mighty Matcha powder, stevia and orange zest in a large bowl.
Pour in the blended banana mixture and stir well. Add a little almond milk if the mixture is too dry – you want a nice thick, smooth (green!) batter.
Stir in the frozen blueberries to incorporate, then spoon the mixture between the muffin tins – almost fill up to the top.
Bake for about 15-20 minutes, until risen and golden. Leave to cool for about 20 minutes then transfer to a wire rack to cool completely.
To make the frosting, simply beat together all of the ingredients until smooth. Add a dash of water if it is too thick. Then spread on the cooled muffins, then top each one with a blueberry!
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