This combination is just divine if you ask us! It can also be easily made into muffins if portion control is an issue! The key with this recipe is ripe bananas!
Ingredients:
~ 2 large ripe bananas
~ 2 eggs
~ Zest and juice of one lemon
~ 1/2 cup almond meal
~ 3 tbs organic rice malt syrup or honey
~ 1½ cup oat flour
~ 3 tsp baking powder
~ 1 cup blueberries (can be fresh or frozen)
~ 4 scoop Maternally Happy collagen (we used unflavoured for this recipe)
Method:
~ Preheat oven to 175 C. and line a 9x5 loaf pan with parchment paper or grease with oil (coconut or olive oil will work as well as ghee)
~ In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Combine the rice malt syrup, eggs, and lemon juice/ zest. Mix until smooth
~ Fold in the almond meal and oat flour. Then combine blueberries and baking powder until just combined
~ Transfer batter to pan and bake at 175 C. for 35-40 minutes
~ Let cool 5-10 minutes before cutting and enjoying!
About the Author
Caitlin Gilmore: Nurse, Midwife & Nutrition Consultant
Caitlin is the founder of Maternally Happy, an Australian women’s health brand specialising in bioavailable supplements, prenatal vitamins, and evidence-based resources to support women from preconception to postpartum. With qualifications as a Nurse, Midwife, and Nutrition Consultant, she combines a decade of clinical experience with nutritional expertise to deliver trustworthy, research backed advice.
Her writing focuses on fertility, pregnancy, postpartum recovery, PCOS, and hormonal health, helping women cut through confusion with practical, evidence-based information. Having personally navigated PCOS and the challenges of women’s healthcare, Caitlin is deeply passionate about empowering others to make informed choices for their health and their families.
When she’s not formulating practitioner-grade supplements or supporting her online community, you’ll find her enjoying a chai latte, spending time with her family, friends and 2 border collies and hiking in nature.
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