Banana, yoghurt & walnut muffins

Makes: 18 Prep: 10 mins Cook: 22 mins

1 1/4 cups rolled oats
1/2 cup rice flour
1/4 cup ground flaxseeds
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1/4 cup plain yoghurt
3 medium, ripe bananas, mashed
1/2 cup golden syrup
1/3 cup grapeseed oil
1/4 cup walnuts

Preheat oven to 190°C.
In a large bowl, whisk together oats, flour, flaxseeds, baking powder and baking soda.
In a separate bowl, combine eggs, yoghurt, bananas, syrup and oil. Add flour mixture and fold in walnuts.
Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly pressed.
Cool on a wire rack.

Per muffin: 615kJ, 7g fat (1g saturated fat), 103mg sodium, 20g carbs, 2g fibre, 3g protein