Name: Refined sugar-free banana chai muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Cuisine: Fruit
Ingredients: 200 ml flour nutty wheat; 100 ml oats; 1 tsp cinnamon ground; 1 tsp ginger ground; 1/4 tsp cloves ground; 1/4 tsp salt; 2 tsp Baking powder; 400 g very ripe bananas peeled; 60 g walnuts chopped; 1 tsp vanilla extract; 2 eggs large; 1/4 cup coconut oil; 1/4 cup honey raw; 40 g walnuts chopped; 50 ml oats

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Ingredients (15)

For the muffins:

200 ml	flour — nutty wheat
100 ml	oats
1 tsp	cinnamon — ground
1 tsp	ginger — ground
1/4 tsp	cloves — ground
1/4 tsp	salt
2 tsp	Baking powder
400 g	very ripe bananas — peeled
60 g	walnuts — chopped
1 tsp	vanilla — extract
2	eggs — large
1/4 cup	coconut oil
1/4 cup	honey — raw

For the topping:

40 g	walnuts — chopped
50 ml	oats

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Method:

Preheat your oven to 170ºC. Place the muffin cases in a muffin tray and spray lightly with cooking spray (optional).

For the topping: Mix the walnuts and oats together in a small bowl. Set aside.

For the muffins: Combine the nutty wheat, oats, cinnamon, ginger, cloves, salt and baking powder in a bowl.

Mash the bananas and add these to the bowl. Add the walnuts, vanilla extract and eggs. Place the coconut oil and honey in a small saucepan and warm gently until the coconut oil has melted and the honey is very runny. (You can also do this in the microwave.) Add this mixture to the bowl.

Stir the muffin mixture gently until everything is just combined. Divide the mixture between the 12 muffin cases. Sprinkle the topping mix over the muffins.

Bake the muffins for 25-30 minutes, or until an inserted skewer comes out clean.

Reprinted with permission of Cupcakes and CousCous.

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