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Servings 8


  • 3.5 medium bananas mashed
  • 3 tbsp plant-based milk
  • ½ tsp cinnamon powder
  • 2 tsp apple cider vinegar
  • 1 cup spelt flour
  • 1 tsp ground flaxseed
  • 1/2 tsp salt
  • 1/3 cup light brown sugar
  • ½ cup walnut pieces
  • 1/2 tsp baking soda
  • ½ tsp baking powder


  • Preheat fan oven to 160 degrees Celsius
  • Mash bananas thoroughly so there are no lumps and add the plant milk, cinnamon, vinegar, flour and flaxseed and mix thoroughly.
  • In a small bowl, mix together the salt, sugar, walnuts, baking soda and baking powder.
  • Add the contents of the dry mixture to the wet bowl and combine until evenly mixed, taking care not to over-mix or you’ll get a doughy texture.
  • Lightly grease 8 silicone muffin moulds and add the mixture (it will rise).
  • Bake for between 25-30 minutes. Insert a toothpick into the middle of the muffin and it should come out (almost) completely clean.
  • Let cool before storing in an airtight container for a few days. It makes a delicious breakfast or healthy snack for the office.


Optional: Vegan vanilla ice cream or custard to serve. Dark chocolate chips are a nice variation to walnuts too.