Banana bread carrot cake muffin mashup
Didn’t quite know what exactly to call these as when I first made them I wanted them to taste like a carrot cake flavour but somehow they just ended up like banana bread, which was really yummy especially warm from the oven.
Then the next time I made them I added lots of ginger and coconut and they tasted like carrot cake but the banana still came through so I decided to mash the two together because otherwise I just can’t decide which one it is lol!!
These are great for quick breakfasts once you make them as you’re sorted for a few days or they even make good post workout snacks if you go for the protein option below. They can also be adapted for many diets including: vegan, gluten free, sugar free etc.
I also love the addition of the pecans here, they’re one of my favourite nuts especially when roasted which really develops the flavour and it goes so well with the banana and cinnamon so I highly recommend you use these if you can find them, they’re also a great source of healthy fats which benefit the skin and satisfy hunger.
Snack options without lots of chicory/prebiotics
This is my selection of snacks that aren’t filled with chicory inulin as some people can’t tolerate lots of prebiotics without symptoms and it seems like it’s in everything these days!
Every protein bar i pick up seems to have a tonne of chicory in it which means anyone sensitive to this ingredient cant eat an entire bar and so will need to find a different option. Here’s a rundown of the ones I like and use regularly.
Boostballs: These contain natural ingredients for sweetness and protein so don’t contain refined sugar and the keto version is good too, they do have some acacia gum fiber but its not triggering like chicory so I also love those ones too
Find at Holland and barrett or Boots, Superdrug etc
Easy chocolate pumpkin bread
Chocolate flavored pumpkin bread, great with some nut butter and filled with goodness from the pumpkin and banana.
I used wholemeal flour for more fiber and the antioxidants in the cacao, the vitamin E in almonds and plant based vitamin A from the pumpkin make this one good for the skin too, woo!
Free from pumpkin bread
You can make this sugar free by swapping the coconut sugar with a granular alternative plus by using a gluten free flour this is also suitable for GF and vegan diets.
I like to lightly heat or toast the slices and serve them with some nut butter or you can use a spread of choice and add some more if desired to really amp up the nutrition.
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