Ingredients (approx. 10–12 muffins):

  • 2 ripe bananas, mashed

  • 2 dl oat flour (or blended oats)

  • 1 dl almond flour or wheat flour

  • 0.5 dl hulled hemp seeds

  • 1 tsp baking powder

  • 0.5 tsp bicarbonate of soda

  • 1 tsp cinnamon

  • 1 pinch salt

  • 1 dl plant-based milk (e.g. oat or almond milk)

  • 2 tbsp coconut oil (melted) or rapeseed oil

  • 1 tbsp maple syrup or honey (optional)

  • 1 tsp vanilla powder or vanilla sugar

(Optional: 0.5 dl chopped walnuts, dark chocolate or blueberries)

Instructions:

  1. Preheat the oven to 175°C and place muffin cases in a baking tin.

  2. Mash the bananas in a bowl. Mix in the plant milk, coconut oil, maple syrup and vanilla.

  3. Mix the dry ingredients in a separate bowl: oat flour, almond flour, hemp seeds, baking powder, bicarbonate of soda, cinnamon and salt.

  4. Stir the dry ingredients into the banana mixture until you get a smooth batter. Fold in nuts or chocolate if using.

  5. Divide the batter among the muffin cases (fill to about 3/4).

  6. Bake in the middle of the oven for approx. 18–22 minutes, or until a toothpick comes out dry.

  7. Leave to cool on a wire rack.

Tips:

  • Freezes very well!

  • For extra protein: add 1 tbsp hemp protein or more hemp seeds.