Servings: 6

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 185 millilitres Almond Breeze Unsweetened Vanilla**
  • 135 grams almond meal (flour)
  • 10 grams (2 level teaspoons) gluten-free baking powder
  • 20 grams Banaban Coconut Crunch (optional)
  • 30 grams unflavoured casein powder*
  • 110 grams over-ripe banana, sliced or chopped
  • 52 grams whole egg (59 grams in the shell)
  • 45 grams ple, Norbu (substitute Natvia or other granulated sweetener, or sugar)


  1. Preheat the oven to 180C (350F)
  2. Line 6 to 8 muffin tins with paper liners and set aside.Place the almond meal, casein, sweetener, baking powder, and coconut crunch into a mixing bowl and mix thoroughly with a fork to remove any lumps
  3. Add the sliced banana and toss to coat the fruit with the dry mixture.In a separate bowl, whisk together the egg and the vanilla almond milk.Gently fold the wet mixture into the dry mixture with a fork
  4. Use a light touch to ensure you do not overmix the muffin batter.Divide between the prepared muffin tins.Bake for 20 to 25 minutes until risen, golden and cooked through
  5. Set on a wire rack to cool before serving.These are best served warm
  6. They will keep for up to a week, stored in an airtight container in the refrigerator.

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