Mini Banana Walnut Muffins
- Prep: 15 mins Cook: 10–15 mins
- Dairy free
Ingredients:
- 1⁄4 cup coconut oil 2 ripe bananas
- 1 egg
- 2 tbs honey
- 1⁄2 cup rolled oats
- 1⁄4 cup almond meal
- 2 tbs LSA
- 1 tsp vanilla extract
- 1⁄2 tsp baking powder
- 1⁄2 tsp ground cinnamon
- 1⁄3 cup walnuts
- pinch of salt
Method:
- PREHEAT fan forced oven to 180°C (200°C conventional). GREASE a muffin tray with spray oil.
- ADD all of the ingredients to a food processor and mix on high until the oats are broken down and the mixture is of a smooth consistency.
- POUR batter into muffin tray.
- BAKE for 10-15 minutes until a toothpick can be inserted and comes out clean, turning the tray half way through cooking time to ensure even baking.
Extra Tips:
- When getting the muffins out of the tray, run a butter knife around the edge of each muffin to un-stick them.
- Keeps for up to a week in the fridge. If, after a few days in the fridge, these muffins seem a little dry, just give them a few seconds in the microwave before eating.
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