Original blog post: https://spatulagoddess.com/2016/03/10/vegan-banana-muffins-experiment-2/

Time required: 30 min

Yields: 12

Ingredients:

• 4 large bananas
• 188 grams organic sprouted spelt flour
• 25 grams granulated Splenda
• 60 grams red palm oil + 4 oz water
• 5 grams baking powder
• 4 grams pure vanilla extract
• 10 g ground flax seed + 1.5 oz warm water

Instructions:

1. Pre-heat oven to 176°c or 350°f.  Generously grease the muffin tin.
2. Whisk warm water into the flaxseed and let stand 10 min.
3. In the mixing bowl, mash the bananas, then beat in the Splenda, red palm oil, water, and vanilla.
4. Add flax seed sludge to the wet mixture and beat until combined.
5. In a separate bowl, stir the baking powder into the spelt flour, then add gradually to wet mixture.
6. Bake 24-26 minutes.