| almond meal | 2 cups |
| eggs | 2 |
| chia seeds | 1/4 cup |
| banana | 1 |
| coconut oil, melted | 1/4 cup |
| almond milk | 1/4 cup |
| maple syrup or stevia granules or honey | 2 tbsp |
| cinnamon | 1 tsp |
| baking powder | 1 tsp |
| For swirl: 2 heaped tbsp almond butter mixed with 1 tsp cinnamon | |
| For the topping: 2 tbsp hulled tahini mixed with 1 tsp cinnamon – optional |
Preheat oven to 180° Celsius (fan-forced).
Add all ingredients, except for the swirl ingredients, to a food processor or blender. Process/blend until smooth. Grease muffin tin generously with coconut oil. Spoon mixture into tin.
Place approx 1/2 tsp of your swirl mix on to the top of each muffin and with a sharp clean knife or skewer swirl it through the muffin mix. Bake for 35-40 minutes until golden and cooked through.
Once cooled, drizzle over the topping – optional, but recommended!
