1 cup wholemeal spelt flour
1 cup wholewheat plain flour
1 tbsp baking powder
1 tsp cinnamon
1 cup mashed banana
1/2 cup extra virgin olive oi I
1/2 cup maple syrup
1/3 cup milk of choice
1 tsp vanilla extract
WHIPPED MAPLE RICOTTA
500g fresh ricotta
1/3 cup maple syrup
1 tbsp vanilla extract
1 - Preheat the oven to 18Oc and line a muffin tray with paper muffin cases.
2 - ln a large mixing bowl combine all of the dry ingredients through a sieve.
3 - In your mixer bowl add all of the wet ingredients and whisk together on a medium speed for a couple of minutes. Remove the whisk attachment and replace with the 'K beater'. Place the machine back on a low to medium speed and slowly add in your dry ingredients. Only beat for a couple of minutes until a batter has formed.
4 - Spoon the mixture into your prepared tins and bake for 25min or until cooked through. Remove from the oven and allow to cool.
5 - In the meantime, place the ricotta into the mixer bowl with the whisk attachment. Whisk on a medium speed while slowly pouring in the maple syrup and vanilla extract. Once you have a smooth consistency the whipped ricotta frosting is ready