These are perfect for breakfast served with natural yoghurt or with an afternoon cup of green tea.  The walnuts give a bit of crunch and the kitchen smells heavenly.  They are vegan friendly too!

Makes 10-12 muffins 

4 medium ripe bananas

15g ground flaxseed and 75ml of water combined

60ml melted coconut oil

80ml maple syrup

1 tsp vanilla essence

300g ground almonds

50g gluten free oats

1 tsp baking powder 

2 tsp cinnamon

75g chopped walnuts

  1. Preheat the oven to 180C. Mix the flaxseed and water.  Let it sit and mix again after 2 minutes.  Leave to sit once more.  It should have the consistency of a raw egg.
  2. Melt the coconut oil.
  3. Line your muffin tin with muffin cases.
  4. Get your blender and add the bananas, vanilla, maple syrup, melted coconut oil and flaxseed & water mix. Blend until smooth.
  5. In a large bowl, mix together the dry ingredients: ground almonds, oats, baking powder, cinnamon.
  6. Next, add in the wet ingredients from the blender to the dry ingredients in the bowl and mix. Then fold in the chopped walnuts to the mixture.
  7. Spoon the mixture into each muffin case all the way to the top.
  8. Bake for 25-30 minutes until golden brown.