Move over banana bread, there's a new kid in town.
These bite-size muffins are our new favourite way to use up spotty bananas. These are the perfect afternoon pick-me-up when you're craving a little something sweet with your cup of tea.
Plant-based, no refined sugars and no scales needed for this recipe - just a few short minutes of prep and 15-20 minutes in the oven.
Baking has never been so easy. Let us know if you try these out!
2 ripe bananas
3 tbsp maple syrup
1 tbsp coconut oil
1 cup whole oats
1/2 cup rice flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1 handful chopped walnuts
Preheat the oven to 180 degrees Celsius.
In a bowl, mash the bananas with the back of a fork until smooth.
Melt the coconut oil and add to the bowl with remaining ingredients. Mix until fully combined.
Line a muffin tray and scoop the mixture into the cases. Top with additional walnuts and bake in the centre of the oven for 15-20 minutes until golden brown.