Banana Walnut Muffins

Dry ingredients

• 2 cups almond meal
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda

Wet ingredients

• 3 eggs
• 1.2 cup Pureharvest Organic Rice Syrup
• 2-3 very ripe bananas
• 1 tsp vanilla essence
• 1/2 cup walnuts

1. Preheat the oven to 170C fan forced and line a muffin tray with patty cases.

2. Mix together the dry ingredients in a small bowl and set aside. In a separate large bowl, whisk together all the wet ingredients (except for the chopped walnuts).

3. Add the dry ingredients to the wet ingredients and mix to combine. Add the chopped walnuts into the mix and gently fold through.

4. Pour the mixture into the twelve muffin cases. Bake in the oven for 20-25 minutes or until golden brown and a skewer inserted comes out clean.

5. Remove from oven, allow to cool for 5 minutes before turning out onto a wire rack to cool.