Banana Walnut Muffins
Makes 10-12 Muffins
- 4 Medium Bananas
- 15g of Ground Flaxseed + 75ml of Water
- 60ml of Melted Coconut Oil
- 60ml of Maple Syrup
- 1 Teaspoon of Vanilla Essence
- 300g of Ground Almonds
- 50g of Gluten Free Oats
- 1 Teaspoon of Baking Powder
- 2 Teaspoons of Cinnamon
- 75g of Walnuts
These are gorgeous as part of a weekend breakfast spread or for grabbing on the go. They’re light and fluffy with lovely warmth from the cinnamon and a little crunch from the walnuts. Prepare for your kitchen to smell like heaven!
Preheat the oven to 180’C. Whisk together the flax and water and set it aside. Whisk it again after a minute or two and then set it aside until it’s the thickness of a raw egg.
Add the bananas, flax, vanilla, maple syrup and melted coconut oil to your blender and blitz until smooth. You can do this by hand if you prefer, but make sure the banana is mashed very well.
In a separate bowl, combine the ground almonds, gluten free oats, baking powder and cinnamon and mix it all together.
While mixing, gradually add the dry ingredients into the wet ingredients. Then chop the walnuts and fold them into the mixture.
Line your muffin tin with muffin cases or baking paper and spoon the mixture into each one, filling them all the way to the top.
Bake at 180’C for 25-30 minutes, until golden brown and a knife inserted into the middle comes out clean.