Banana and Date Protein Muffins

Makes: 6 muffins INGREDIENTS: 2 medium ripe bananas 1 cup almond meal 1/4 cup buckwheat flour 2 serves Kids Good Stuff Vanilla Caramel 1 cup-soaked pitted dates 2 x flax eggs ¼ cup plant-based milk of choice 4 tsp. baking powder 2 tsp. cinnamon Good pinch of salt Coconut flakes to top METHOD: To make the flax eggs, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Stir well and leave it to the side for 20 minutes. Cover the dates in boiling water and leave for 20 minutes. Mash the bananas in a large bowl, then add in the dry ingredients, mixing well. Drain the pitted dates and add to the mixture along with the flax eggs and plant-based milk. Stir well. Spoon the mixture into 6 lined muffin moulds and top with coconut flakes. Bake at 180C for 30minutes. Remove from the oven and cool. These are best served warm with some dairy free butter!