INGREDIENTS

• 1 tsp cinnamon,

• ½ tsp mixed spice and ½ tsp nutmeg

• 2 tblsp flax meal

• 1 cup mixed fruit

• 2 bananas

• 1 cup wholemeal flour

• 1/3 cup almond flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 cup almond milk

• 1 cup chopped walnuts

• 1 cup oats

• 2 tblsp maple syrup

• 1 tblsp coconut oil

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METHOD

1. Place the walnuts on a baking tray and in the oven at 220 degrees for 15 minutes

2. When you remove them turn the oven temperature down to 170 degrees Celcius ready to cook the cupcakes

3. Peel the bananas and mash them well, add these to a large mixing bowl

4. Once the walnuts are cooked remove from the oven and chop into small pieces, you might want to let them stand for a bit to cool down or you can use a kitchen cloth to help you cut them without burning your hands

5. Add all the rest of the ingredients to the bowl and mix well, sometimes the coconut oil might be quite solid so I pop it in a small bowl in the microwave for only 30 seconds to soften it up

6. Prepare your cupcake cases, I love using silicone cases as they are reusable and don’t stick to the cakes like paper cases can do

7. Spoon out the mixture into the cases and bake in the oven for 15 minutes until a spike comes out clean

8. Enjoy them warm as they are or you can let them cool if you are planning on decorating with coconut cream, sprinkled with cinnamon and chopped walnuts.