3 large ripe bananas
250g brown flour
120g brown sugar
120g seed oil
2 eggs
50g walnuts
8g baking powder
1ml vanilla extract
ground cinnamon






16 muffins
Lactose free, vegetarian


Pre heat the oven to 180°C.
Put the sugar, the seed oil and the eggs in a large bowl. Whisk until well blended.
Mash the bananas on a plate and add to the mixture. Add the vanilla extract and a pinch of cinnamon. Blend well.
Add the sifted flour and the baking powder. Mix well, then add a pinch of salt.
Crush the walnuts and add them to the mixture. Mix well.

Place 16 paper liners into a muffin tray.
Spoon the muffin batter evenly into the 16 muffin molds.

Bake for 20 minutes or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.

Let the muffins cool in their tins for a few minutes before removing them to cool completely.