Refined sugar-free banana chai muffins
|200 ml||flour — nutty wheat|
|1 tsp||cinnamon — ground|
|1 tsp||ginger — ground|
|1/4 tsp||cloves — ground|
|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|
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.