You need –

• All-purpose flour – 2 ¼ cups
• Baking powder – 1 teaspoon
• Baking soda– ¼ teaspoon
• Salt – ¼ teaspoon
• Caster sugar – 1 cup
• Melted coconut oil – 2/3 cup
• Vanilla extract – 1 teaspoon
• Eggs – 2
• Milk – ½ cup
• Ripe banana – 2, mashed well
• Flax seeds – 2 tablespoons

How to –

Pre-heat the oven to 220°C. Line the muffin tins with paper muffin cups or grease muffin tins. In a bowl sift the flour, baking powder, baking soda, Salt and set aside.

In a mixing bowl beat the sugar and oil until well combined. Beat in the eggs one at a time and stir in the vanilla extract. Add the banana. Turn the mixer speed to low and gradually add the flour alternating with milk. Mix gently till everything is well combined. Make sure not to over mix the batter else the muffins will not be light and fluffy when you bake.

Spoon the batter into the greased muffin tins or muffin cases. Sprinkle the flax seeds and bake for 5 mins at 220°C and then reduce the oven temperature to 175°C and bake for another 15-20 minutes or till a toothpick comes out clean when inserted in the middle of the muffin.

Turn onto a wire rack to cool.