For the muffins

10 oz. self-raising flour

3 oz. golden caster sugar

2 oz. soft light brown sugar 

2 tsp. ground cinnamon

¼ tsp. ground nutmeg

1 ½ tsp. baking powder

1 tsp. bicarbonate of soda

2 over-ripe bananas, mashed

4 fl. oz vegetable oil

6 fl. oz. oat milk or any non-dairy milk

1 tsp. vanilla extract

1 tbsp. white distilled vinegar

3 oz. walnuts, roughly chopped

For the topping (optional)

1 tbsp. sunflower seeds

1 tbsp. pumpkin seeds

1-2 tsp. demerara sugar

1. Preheat oven to 180º Celsius and line a muffin tray with muffin cases.
2. Sift all the dry ingredients into a mixing bowl. In another bowl, mix all the wet ingredients and then add to the bowl with the dry ingredients. Mix well ensuring you scrape the sides and bottom of the bowl. (The batter will be fairly runny). Next, gently stir in the walnuts.
3.  Scoop the batter into the muffin cases about 2/3 full. Sprinkle over the toppings.
4. Bake in the oven for 25-30 minutes or until a toothpick inserted comes out clean.
5. Remove from the oven and leave to cool on a wired rack for about 10 minutes. Gently transfer the muffins on to a wired rack and leave to cool completely or serve warm.
6. Enjoy!