Makes 8-10 muffins
1 ripe banana mashed
250ml oat/soy/almond/dairy milk
1 tbs cider vinegar of choice
2 tsp vanilla extract
2 tbs flaxseed
125ml olive oil
150g oat flour
60g ground almonds
130g Fruit and Nut Muesli
(we used Bio&Me, which is prebiotic)
2 tsp baking powder
1 tsp bicarbonate of soda
Pinch of sea salt
3 heaped tbs gingerbread spice mix (below)
Gingerbread Spice mix
3 tbs ground ginger
3 tbs ground cinnamon
2 tsp ground allspice
1 tsp ground clove
1 tsp ground cardamom
½ tsp grated nutmeg
Any leftover use in lattes, porridge, smoothies, overnight oats
4-6 tbs extra muesli
Pre heat the oven to 180°C fan.
Combine all the wet ingredients in a bowl and set aside.
Combine all the dry ingredients into a bowl and set aside.
Fill your muffin trays with cases, either large or small. If making small you will likely get 12 muffins.
Fold the wet into the dry and gently stir until fully combined.
Divide the mix between the muffin cases, sprinkle with extra muesli and place in the pre heated oven for 20-25 mins, checking at about 20 mins with a skewer. If it comes out clean they are ready, if not give them a few more minutes.
When they are ready remove from the oven and allow to cool in the trays for 5-10 mins before removing. Tuck in and enjoy!