1 cup macadamia nut flour
1 cup GF flour mix*
1/2 cup Harvest Table collagen
1 tsp cinnamon
Pinch nutmeg
1/2 tsp salt
2 tsp baking soda
2 eggs
1/4 cup almond milk
1/2 cup maple syrup
2 tsp vanilla extract
2 ripe bananas, mashed
1/2 cup chopped macadamia nuts

To finish:

Banana slices
Macadamia pieces


Preheat oven to 180C and prepare a 12-cup muffin tray.
In a large bowl, whisk together the flours, collagen, spices, salt and baking powder.
In a medium bowl, whisk together the eggs, almond milk, maple syrup, and mashed banana.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the chopped macadamia nuts.
Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
Top with a slice of banana and some macadamia pieces.
Bake for 20 minutes, until a toothpick comes out clean.

* Bronni Darne’s gut loving Gluten Free flour mix:

200g cassava flour
200g sorghum flour
100g golden flax flour
100g buckwheat flour
150g potato starch
150g white rice flour
100g tapioca flour

Whisk together and store in an airtight jar.