Banana and Walnut Muffins
Mix mashed bananas, honey, oil and LSA mix (we used this mix instead of seed & nut mix) in a large bowl.
Fold in remaining ingredients and mix.
Spoon into a non-stick muffin pan (you can line them with muffin cases) and bake in a moderate oven for approximately 20-25 minutes.
Recipe Hints and Tips:
- These Banana and Walnut Muffins freeze well. Cool to room temperature and pop up four in a large GLAD Snap Lock Bag. They freeze for up to three months.
- Note: LSA is Linseed, Sunflower and Almond meal and is available from the health food section of your supermarket.
Freezing Tip for Bananas
This is a great recipe to use when your bananas start going all black and manky in the fruit bowl. They are too over-ripe to eat – but not too over-ripe to throw in the bin. Peel them and place them in a ziplock bag and freeze the bananas – that way you will always have them on hand for recipes like this one, or for a Banana Smoothie or any other cooking!