By Shannon Barry on September 8th, 2020 in

*vegan, natural sweeteners only, no dairy

A big thanks to one of our wonderful students sharing this recipe with our community. You can follow Holly on instagram at @hollyvkent for more recipe, styling and healthy inspiration.

i n g r e d i e n t s ~
2 cups flour of choice, I use whole meal or spelt
2 tsp baking soda
1 tsp cinnamon
1/2 tsp bi carb soda
1/2 tsp salt

4 ripe bananas, mashed
3/4 cup almond milk
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla essence

1/2 cup raspberries
1/2 cup walnuts, crushed







m e t h o d ~
Preheat oven to 170C Bake fan-forced.

Mix dry ingredients in a medium-sized bowl.

Gently heat coconut oil in a pan over low heat. Set aside. Mash bananas in a large bowl separate to the dry ingredients. Add melted coconut oil, almond milk, maple syrup, apple cider vinegar + vanilla essence. Do not over mix. Mix until fully incorporated. Add dry ingredients and mix gently. AGAIN, DO NOT OVER-MIX.

Crush walnuts in your hand. Add to bowl.
Add frozen raspberries and gently mix both through mixture. Again, do not over mix to ensure the muffins rise.

Spoon mixture into muffin tray lined with muffin cups. Bake for 20-25 minutes until golden and skewer comes out clean when a cupcake is poked through the middle.