Ingredients:
- 3 medium or 4 small overripe bananas
- 2 teaspoons mixed spices
- 4 serves vanilla WPI
- 70g lupin flour
- ¼ cup of coconut cream
- Water
- ½ teaspoon baking powder
Method:
Preheat the oven to 180 degrees C.
Mash the bananas with the spices until well combined, before adding the coconut cream and mixing until fluffy and smooth. Add all other ingredients and mix well before pouring into a silicone muffin tin.
Muffins are cooked when they have gone a golden caramel colour and spring back to the touch.
Optional frosting (per muffin)
1 teaspoon coconut cream
1 teaspoon vanilla WPI
Nutmeg
Nutritional info per muffin (no frosting)
Calories: 194
Fat: 5.1g
Protein: 21.1g
Carbs: 12.8g
Fibre: 5g
Nutritional info per muffin (with frosting)
Calories: 223
Fat: 6.8g
Protein: 24.0g
Carbs: 13.2g
Fibre: 5g