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20 min
30 min


  • Preheat the oven to 180°C and line a standard muffin tin with paper baking cases.

  • In a large mixing bowl, mix the flaxseeds with 3 tbsp water. Wait 5 minutes. Then add the banana, baking powder and mash until into small chunks. 

  • Add the vanilla, chia seeds, coconut oil, coconut sugar, oat milk, flour, oats and cinnamon and mix until fully combined. 

  • Fill a third of the muffin cases with batter. Add 1 tsp of banoffee pot in the centre, then spoon more batter on top to fill 3/4 of the case. 

  • Top with chopped walnuts. 

  • Bake for 30 minutes, until the muffins are golden brown and cooked through. 

  • Let the muffins cool in the tin for 5 minutes until transferring onto a cooling rack. 

  • Store the muffins in a airtight container for up to 4 days or freeze for up to 2 months. 

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