Banana and Walnut Muffins a La Wendy

Bread, Scone, Muffin, LCD – All Recipes

Difficulty: Easy Servings: 8 Source:

Ingredients

2 ripe bananas mashed

1 tablespoon honey (or 1 teaspoon Nature Sweet Sugar Substitute)

2 tablespoons cold-pressed olive oil or coconut oil

1 heaped tablespoon LSA

2 teaspoons vanilla essence

1 1/4 cups whole wheat (or gluten-free self-rising flour*)

1/2 cup chopped walnuts

Description

(GF*, DF, V)

Directions

Preheat oven to 175°C (350°F).

Mix the bananas, honey, oil and LSA in a large bowl.

Fold in remaining ingredients and mix.

Spoon into a non-stick muffin pan and bake in the oven for approximately 20–25 minutes.

Notes

*Substitute whole wheat flour plus 1/2 tsp. baking soda and 1/2 tsp. baking powder.