Banana Nut Muffins

Banana Nut Muffins

Cane sugar free, can be made dairy free, wholemeal

Makes 18 small muffins


– 2 cups wholemeal, self-raising flour
– 1/4 cup pure maple syrup
– 1/3 cup honey
– 1/3 cup grapeseed oil
– 1 cup milk (I use full cream, lactose free but any milk or milk substitute will work)
– 2 eggs
– 2 large, ripe bananas
– 1/2 cup walnuts or pecans (or nut of choice), chopped
– Extra nuts, whole


1. Pre-heat oven to 180 degrees fan-forced
2. Line muffin trays with paper cases and spray lightly with olive oil cooking spray
3. Sift flour into a large bowl
4. In a medium bowlcombine maple syrup, honey, grapeseed oil, milk and eggs using an electric mixer on low speed
5. Add wet mixture and mashed bananas to the sifted flour and beat on low speed until just combined and on a medium speed for a further minute
6. Stir in chopped nuts
7. Fill paper cases 3/4 full and put an extra nut on top of each cake
8. Bake in the oven for 15-20 minutes or until a skewer comes out clean
9. Cool in tin



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