METHOD
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Preheat the oven to 180°C and line a standard muffin tin with paper baking cases.
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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.
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Add the vanilla, chia seeds, coconut oil, coconut sugar, oat milk, flour, oats and cinnamon and mix until fully combined.
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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.
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Top with chopped walnuts.
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Bake for 30 minutes, until the muffins are golden brown and cooked through.
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Let the muffins cool in the tin for 5 minutes until transferring onto a cooling rack.
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Store the muffins in a airtight container for up to 4 days or freeze for up to 2 months.
