Banana Muffins

Ingredients

2 bananas, mashed to a paste
2 eggs, room temperature
1/3 cup oil - vegetable, extra virgin olive oil or liquid coconut oil recommended
1 tsp vanilla bean paste
2 tbsp almond milk (or your preferred milk)
1/4 cup brown sugar (or coconut sugar)
1/2 cup wholemeal plain flour
1/2 cup self raising flour
1/2 cup almond meal
1 tsp ground cinnamon
pinch of salt

Method

Preheat oven to 175 degrees celsius, and line a muffin tray with 10-12 muffin cases.
In a large bowl, thoroughly combine mashed banana, eggs, oil vanilla and milk with a fork.
In a separate bowl, sift flours and stir through sugar, almond meal, cinnamon and salt.
Gently fold the dry ingredients into the banana mix, using the fork until just combined (no remaining flour visible)
Distribute evenly amongst muffin cases, each approximately 2/3 full.
Bake for 20-25 minutes until a skewer inserted into the centre comes out clean.
Allow to cool on rack.

Store in an airtight container for 3 days, or freeze for up to 2 months.