Ingredients
1 large free range egg
2 large riped banana, mashed
¼ cup greek yogurt
¼ cup olive oil
1 cup gluten free oats
½ cup chestnut flour
½ cup coarsely chopped walnuts
1 tsp baking powder
½ tsp vanilla extract
1- Preheat the oven to 180°C. Grease muffin tin with cooking spray or line baking cases in muffin tin.
2- In a medium bowl beat mashed banana, yogurt, olive oil, egg and vanilla extract until fully combined.
3- Add oats, chestnut flour and baking powder and mix until smooth.
4- Fold in the chopped walnuts.
5- Scoop the mixture into the muffin cases and bake 20-25 minutes until golden. Muffins are baked when a toothpick inserted into the center comes out clean.
6- Let the muffins cool on a wire rack.
