Line a muffin/cupcake tray with cupcake cases
Preheat oven to Gas Mark 3, 165 degrees C
Beat together the coconut oil, maple syrup, eggs, bananas, milk, bicarbonate of soda, vanilla extract and salt in a stand mixer till just combined.
In a separate bowl combine the flour, cinnamon, ginger, cloves, nutmeg and oats. Add this to the other bowl and stir to combine.
Divide the mixture equally between 12 cupcake cases. Sprinkle with a little sugar and bake for 25 minutes.
These banana muffins will keep at room temperature for up to 2 days. You can also freeze them for up to 3 months.
You can add 1/2 cup of choc chips or grated stem ginger to these and they will be yum.
These work well with gluten free flour instead of the wholemeal flour.
You can use flax eggs instead of normal eggs.
You can use any milk of your choice in this recipe.