Banana & Chia seed cupcakes (Gluten and dairy free)

This is a delicious sweet treat that is quick and easy to prepare. They are gluten and dairy free and have a higher protein content to most baked goods. They are also low in sugar and kids love them!
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Ingredients
1 3/4 cups almond meal
1 tsp baking powder (GF)
1 large mashed banana
2 eggs
1/4 cup olive oil
1/4 almond milk (or other milk of your choice)
1 tbsp honey
1 tbsp Chia seeds

​Directions
Preheat oven to 180 degrees celsius or 160 fan-forced.
Line a muffin tin with 12 individual paper cases.
Combine together the almond meal and baking powder.
Add all the other ingredients and mix until well combined.
Spoon the batter into paper cases and bake in the oven for 25 minutes or until golden and cooked through.

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Kelli Kieselbach: Naturopath and Clinical Nutritionist

​Kelli is a qualified Naturopath and Clinical Nutritionist who is passionate about what Nutrition and Naturopathic Medicine has to offer in improving the health and quality of life for those suffering with chronic and complex illnesses. Kelli has a special interest in pain and fatigue management and is experienced in working with patients suffering ME/CFS, fibromyalgia, POTS, migraines, autoimmune conditions, glandular fever, digestive conditions, anxiety and post-viral syndromes including Long COVID. Kelli is dedicated to ongoing professional development relating to complex (and often invisible) health conditions and how diet, lifestyle, nutritional and herbal medicines play a role in their management and recovery. For more information see our Naturopath and Nutrition page.