Banana and almond butter muffins

Instructions

1 Heat the oven to 190°C/fan 170°C/gas 5. Line 2 x 12-hole muffin tins with 16 paper cases. In a large jug, combine the eggs, yoghurt, agave nectar, almond butter, milk, bananas and vanilla.

2 In a large bowl, combine the flour, bicarb, sultanas and almonds or sunflower seeds. Pour in the banana mixture and stir to just combine (don’t overmix).

3 Divide the mixture among the paper cases, then bake for 20 min or until a skewer pushed into the middle of the muffins comes out clean. Cool on a wire rack.