‘Healthy muffin’ is kind of an oxymoron. Muffins are fluffy and moreish but if you’ve ever tried a ‘healthy muffin’ they’re anything but. In fact, they tend to feel—and taste—like cardboard. So when we bit into one of these banana muffins from our friend, Jessica Sepel, we were pleasantly surprised. They’re soft, delicate and melt-in-your-mouth good…and a peak at the recipe shows they’re healthy too.
Filled with wholesome ingredients and seasonal spices like cinnamon and chai, these muffins are sweet without refined sugar or dairy. Ahead, we’ve shared the simple, lick-the-bowl-clean recipe.
Nothing is more comforting than a warm, chai-spiced muffin fresh from the oven! These are a take on my classic banana, date and walnut muffins but with an extra warming hug from chai spice and cinnamon. They’re an amazing addition to your kid’s school box or warmed up as an afternoon tea snack. Add a dollop of almond butter for an extra treat, says Jessica Sepel.
Keep scrolling to learn how to make them!
Makes: 10-12 muffins
2 cups almond meal
2 tsp baking soda
1 tbsp cinnamon
1 tbsp mixed chai spice (or more if you’re like me and love Chai!)
2-3 ripe bananas, plus extra for decorating
1 cup dates, pitted and chopped
2 tbsp maple syrup (optional)
1/4 cup coconut oil, melted
3/4 cup pecans, chopped/crushed
Pinch of sea salt
Jess has just released The JSHealth Program an 8-week plan to quit diets forever, reach your balanced weight and live the healthy life. It’s full of amazing recipes, cooking demos, meal plans and tips to increase energy levels, manage stress and heal a complex relationship with food. For more information, visit www.jessicasepel.com.