Makes 11-12
Time: 35 minutes
Macros per muffin
Protein 10g
Carbohydrates 29g
Fats 10g
Ingredients
1/2 cup pitted dates
1/4 cup boiling water
1 1/2 bananas, mashed
3 eggs
1/4 cup olive oil
2 tbsp maple syrup
4 tbsp almond milk
2 cups oat flour
4 Tbsps (60g) True Protein WPI 90 in French Vanilla
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup walnuts, roughly chopped
Method
1. Preheat oven to 180°C.
2. Cover the dates with the boiling water and let them sit for 10 minutes. Then, mash with a fork until a thick paste forms.
3. In a large bowl, mash the banana. Whisk in the eggs, olive oil, and maple syrup until combined. Add the date mixture and almond milk, then whisk again.
4. Add the oat flour, French Vanilla WPI90, baking soda, salt, and cinnamon. Whisk until just combined. Fold in the chopped walnuts.
5. Divide the mixture evenly between 11-12 muffin cases.
6. Thinly slice the remaining half banana and place 2 slices on top of each muffin, along with some extra chopped walnuts.
7. Bake in the oven at 180°C for 15-18 minutes, or until a skewer inserted into the centre comes out clean.
8. Allow to cool slightly and enjoy.
