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WHFibre Fix, Episode 1: Mini Egg Banana Bread 🍫🍌🐣🩷
Welcome to episode 1 of Fibre Fix! My new series showing you how you can use snacks to help you reach your daily (30g) goal of fibre per day! 🩷 I am very much a snacky person but a lot of the snacks I would pick (chocolate) 🤣 don’t have enough fibre to keep me full, so making a few swaps and adding a few things in means I’m having something that will keep me full, keep my gut happy and most importantly keep me satisfied if it is chocolate that I actually want to eat!!
This week to kick things off I’m sharing this fibre packed mini egg banana bread- a few simple swaps I’ve made to increase the fibre come from adding in some more oats, some mixed seeds and some flaxseed too! You wouldn’t notice as it’s still soft, fluffy and chocolatey but secretly packed with a few sneaky benefits! Because you absolutely can and should be able to eat mini eggs and hit your fibre goal! 🩷🍫
Ingredients ⬇️ (makes 6-7 slices)
- 3 overripe bananas, mashed
- 2 eggs @thehappyeggco
- 70g olive oil @aldiuk
- 80g honey/maple syrup
- 120g self raising flour @carrs_flour
- 150g oats
- 1 tsp cinnamon
- 80g mixed seeds @seasonedpioneers
- 30g flaxseed
- 50g mini eggs, chopped
- 50g dark chocolate chopped @foodthoughtsuk
- To finish I added the rest of the mini eggs on top with some melted white hazelnut spread (optional)
Recipe⬇️
- Preheat the oven to 165 degrees (fan assisted)
- In a bowl add the mashed banana, eggs, olive oil and honey and mix well
- Add in the flour, oats, cinnamon, flaxseed and mixed seeds and stir well then fold through the chocolate and mini eggs
- Transfer to a lined baking tin and bake for 45-50 minutes
- This keeps for up to 5 days and you can slice and freeze it for up to 3 months too🥰🩷
Enjoy & happy Friday all! 🥰🐣🍌
@whatmolly.eats
