Banana Olive Oil Muffins

Wgapsome banana muffins crazye with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!

Batter	Topping
220 g Refined spelt flour 50 g Hazelnut meal 10 g Baking powder 1 tsp Baking soda 2 tbsp Coconut sugar 2 tsp Cinnamon powder 2 Eggs, lightly beaten 90 ml Additional virgin olive oil 2 Medium ripe bananas, mashed 1 tsp Vanilla bean paste 60 g Full fat Greek yoghurt	Additional 1 banana, sliced 1 tbsp Coconut sugar 1/2 tsp Cinnamon powder

Preheat oven to 190C/375F. Grease a 6-gap jumbo muffin pan or a 12-gap standard muffin pan with butter.
Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Create a well in the centre.
Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among gaps in prepared pan.
Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until kindly gancienten and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool totally.