BANANA WALNUT MUFFINS
INGREDIENTS:
3 ripe bananas
1 cup oat flour
1/2 cup whole oats
1/2 cup gluten free wholemeal flour or spelt flour
2 tsp cinnamon
1/2 tsp salt
1 tsp bicarb soda
1/2 cup rice malt syrup
1/2 cup coconut yoghurt
2 eggs
2 tsp vanilla paste
1/3 cup coconut oil
1/4 cup raw walnuts
1 scoop vanilla complete protein powder
METHOD:
Preheat the oven to 165 degrees.
Peel and mash the bananas.
Measure the coconut oil into a seperate bowl and melt slowly on the stove top and leave to cool.
Into a seperate bowl, mix together all of the dry ingredients until combined.
in the bowl with the mashed banana, mix in all of the wet ingredients until combines and then add in the coconut oil and then slowly mix in all the dry ingredients - make sure you mix until combined, but not too much that you overwork the batter.
Lightly grease muffins tins with coconut oil and divide mixture into 12 serves - decorate with your crushed raw walnuts and 1 slice of fresh banana. Bake in the middle shelf for 45 mins, or until cooked through and golden