Classic Banana Muffins

I somehow always end up with super ripe bananas on my counter and if I don't slice them up to freeze for smoothies you can guarantee that I will be baking with them! Having a classic banana muffin recipe on rotation is a must, and this one hits the spot!  I like this recipe because it has some more fibre than a traditional banana muffin, a lot less sugar, and still tastes delicious. My favourite way to eat them is warmed up with a swipe of ghee. However, they would be perfect for school lunch, an after school snack, or a post dinner treat too. 

Ingredients:
1 large egg
2 tsp vanilla extract
2 tbsp almond milk
2 tbsp extra virgin olive oil
1/4 cup coconut sugar
1 1/4 cups spelt flour
1 cup rolled oats
1 tbsp ground flax seeds
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon powder
1/2 tsp sea salt
4 medium mashed bananas

Instructions:
1. Pre-heat your oven to 350F, and line a 12 spot muffin tin with muffin liners. 
2. In a large mixing bowl, beat together the egg, vanilla, almond milk, olive oil, and coconut sugar. Set aside. 
3. In a large bowl mix together the spelt flower, oats, baking powder, ground flax, baking soda, cinnamon, and sea salt.
4. Pour the dry ingredients into the wet, and mix until combined. 
5. Add in the mashed bananas and stir until combined. 
6. Using a large cookie scoop, fill each muffin tin spot 3/4 full with the batter. Place in the oven and bake for 18-10mins (until a knife comes out clean when poked). 
7. Let cool, serve and enjoy!