Thanks to Isabelle on our Instagram profile for sharing this...

You’ll need:

3 bananas

120 ml of dairy-free milk (I used @alpro unsweetened almond milk)

155g of wholemeal flour

45 g of oats

1 dessert spoon of maple syrup

2 dessert spoons of peanut butter (I used @bonanzafoodco smooth peanut butter)

2 teaspoons vanilla extract

60 ml coconut oil

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

1 dessert spoon of apple cider vinegar

Optional topping of dairy-free dark chocolate (melted)


.               Mash the bananas and add the oil, vanilla extract, milk and maple syrup

.               Next add the flour, oats, salt, baking powder, baking soda and peanut butter

.               Stir in the vinegar (this helps the mixture rise)

.               Next grease a 12 hole muffin tin (I didn’t use muffin cases and they work fine without)

.               Divide the mixture evenly and bake for 25 minutes at 180 C

.               Allow to cool and top with melted dark chocolate and coconut


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