Wholewheat Banana Muffins

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Recipe for Wholewheat Banana Muffins

Makes 6 large muffins

Ingredients:

• 130g Wholewheat Flour
• 3/4t Baking Powder
• 1/4t Baking Soda
• 1/8t Cinnamon
• Pinch of Salt
• 1 Egg, lightly beaten
• 60g Honey/Agave syrup
• 25g Brown Sugar
• 40ml Almond Milk (or any non-dairy milk)
• 30ml Coconut Oil
• 1/2t Vanilla Extract
• 35g Walnuts
• 180g Banana, Mashed

Directions:

1. Preheat oven to 190C. Line/Grease muffin tin.
2. Whisk eggs, honey/agave syrup and sugar in a bowl.
3. Mix in coconut oil and almond milk.
4. Add in mashed bananas.
5. Roughly mix dry ingredients together.  
6. Coat nuts in a tablespoon of dry ingredients. Doing this helps the nuts distribute evenly in the muffin.
7. Sift dry ingredients into the bowl and fold in with a spatula.
   
8. Add in walnuts and roughly mix them in.
9. Scoop batter into greased/lined muffin tin. 
10. Bake for 18 - 20 minutes. Toothpick inserted in should come out clean.
11. Take muffins out from oven and leave in muffin tin for 3 minutes. 
    Then put them on a cooling rack for 10 minutes.
    
    
    
    
    
    These muffins can be stored for three days in an air-tight container in room temperature or up to a week in the refrigerator. 

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