Pre heat oven 170°C / 325°F / Gas Mark 3 and put muffin papers into muffin pans
2 cups almond meal
1/4 cup coconut flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp bicarbonate of soda
6 Medjool dates – pitted
4 medium sized very ripe bananas
1 tsp apple cider vinegar
1/2 cup coconut oil
1/4 cup Rice malt syrup
1 cup chopped walnuts
Mix dry ingredients in a bowl – almond meal, coconut flour, cinnamon, nutmeg, salt & bicarb mix through to combine and make sure there are no lumps.
In a blender/food processor all the wet ingredients – dates, bananas, eggs, apple cider vinegar, coconut oil and rice malt syrup and blend well until completely combined.
Add the wet mixture to the dry mixture and mix thoroughly until thick and fluffy. Add the walnuts and mix through.
Spoon mixture into each muffin cup and bake for 20-25 mins (makes 12 large muffins)