3 ripe bananas
¼ cup extra virgin olive oil
1 cup all-purpose flour
1 cup wholemeal flour
1 tsp baking soda
1 cup chopped walnuts
1 tbsp chia seeds
2 tbsp monk fruit sweetener baking blend
1 cup fresh blueberries
1 tbsp icing powder classic monk fruit sweetener, to serve
Preheat oven to 180 degrees fan-forced.
Grease a 12-cup muffin tray with olive oil.
Mash the bananas with a fork in a bowl. Add olive oil.
Separately combine the flour, monk fruit sweetener baking blend and baking soda and then gently mix into the bowl containing the mashed banana.
Gently fold through blueberries and chia seeds.
Fill the muffin tray and sprinkle chopped walnuts on top.
Bake for 25 minutes – until a toothpick comes out clean when poked into the muffin.
Allow to cool slightly in the tray before transferring to a wire rack to cool. Dust with icing powder classic monk fruit sweetener to serve.