Hazelnut Muffins

1 3/4 cup wholemeal  flour
1 cup splenda
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

1 cup hazelnut milk
2 tsp vanilla extract
2 tbsp ground flax-seed
2 bananas, purred in a food processor or very well mashed

heaped 1/2 cup chopped roasted hazelnuts

To make the cupcakes, preheat the oven to 180c/350f and line a 12 hole muffin pan. In one mixing bowl combines the flour, splenda, baking powder, baking soda and salt, and whisk together to evenly mix. In a separate bowl combine the hazelnut milk, vanilla, flax-seed and banana, whisk well until slightly thickened, add the dry ingredients into the wet and whisk together until combined. Scoop into the lined muffin tin using an ice cream scoop, sprinkle the tops with a little bit of extra golden caster sugar and pop in the oven for 15-20 minutes. Remove from oven once fully baked and transfer to a wire rack to cool completely.


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