Mini Banana Walnut Muffins


Cook: 10–15 mins

Dairy free / GF 

¼ cup coconut oil

2 ripe bananas

1 egg

2 tbs rice malt syrup

½ cup gluten free rolled oats

¼ cup almond meal

2 tbs LSA

1 tsp vanilla extract

½ tsp baking powder

½ tsp ground cinnamon

⅓ cup walnuts

pinch of salt


1. PREHEAT fan forced oven to 180°C (200°C conventional).

2. GREASE a muffin tray with spray oil.

3. ADD all of the ingredients to a food processor and mix on high until the oats are broken down and the mixture is of a smooth consistency.

4. POUR batter into muffin tray.

5. BAKE for 10-15 minutes until a toothpick can be inserted and comes out clean, turning the tray half way through cooking time to ensure even baking.


When getting the muffins out of the tray, run a butter knife around the edge of each muffin to unstick them.Keeps for up to a week in the fridge. If after a few days in the fridge these muffins seem a little dry, just give them a few seconds in the microwave before eating.

Recipe by: Liz Richards - Simple Nourishment


Liz Richards - Simple Nourishment