Awesomely moist, free from refined sugar, delicious and completely vegan, I found these banana walnut muffins with a hint of maple to be a perfect comfort-food snack to cozy up with on a winter afternoon.


  • 2 Tbsp Flaxseed meal
  • 5 Tbsp Water
  • 4 Ripe bananas mashed
  • ¼ cup Pure maple syrup
  • ¼ cup Coconut sugar
  • 1 tsp Pure vanilla extract
  • ¼ cup Olivani melted
  • 2 tsp Baking soda
  • ½ tsp Salt
  • 1½ cup All purpose flour
  • ½ cup Rolled oats
  • ⅓ cup Walnuts roughly chopped
  • 1 Tbsp Poppy seeds
  • ¼ cup Sweetened coconut flakes


  1. 1 Preheat oven to 170ºC. For 2 flaxseed eggs, combine flaxseed meal and water and leave to soak for 5 minutes in a large bowl.
  2. 2 Add mashed bananas, maple syrup, coconut sugar, vanilla extract and melted Olivani and hand whisk mixture for 1–2 minutes.
  3. 3 Sift in baking powder, salt and flour, and combine. Mix in oats, walnuts and poppy seeds.
  4. 4 Evenly distribute mixture into greased or silicon non-stick muffin tins and sprinkle coconut flakes on top to garnish.
  5. 5 Bake for 15–20 minutes or until golden brown and slightly springy to touch. A knife or toothpick should come out clean. Allow to rest for 10 minutes on a cooling rack. Best served warm (and with a scoop of vanilla Nice Cream!).