Ready in 40 | Serves 12


1 tablespoon Organic Ground Flaxseed

3 tablespoons filtered water

2 teaspoons Organic RAW Apple Cider Vinegar

⅔ cup Organic Coconut Milk

3 large ripe bananas, mashed

¾ cup Organic Coconut Sugar

⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed

2 cups Organic Spelt Flour, Wholemeal, Mini-pack

1 cup Organic Rolled Oats, Jumbo Wholegrain

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon Organic Ground Cinnamon

½ teaspoon Organic Ginger Powder

3 tablespoons Organic Chia Seeds, Black


Preheat oven to 175°C and lightly oil a 12-cup muffin baking pan.

In a medium bowl, whisk together the flaxseed and water. Set aside.

In another bowl, combine the coconut milk and apple cider vinegar. Now add your mashed banana, sugar, and olive oil to the milk and vinegar mixture. Stir in the flax mixture.

In another bowl, combine together the flour, oats, baking powder, salt, cinnamon, ginger and chia seeds.

Transfer the wet ingredients to the dry ingredients. Fold gently until combined.

Add approximately a ⅓ cup of muffin batter to each muffin cup. Sprinkle with additional oats and spices – if you want.

Bake for around 25 minutes, until a toothpick comes out clean.

Store your muffins in an air-tight container for up to 4 days. If you individually wrap these, they can keep frozen for up to a month.



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