Maple Syrup Muffins

I got this recipe from Sara-Piperita's great foodie blog
The Kitchen Pantry. She adapted from Nigella Lawson's Feast, and I adapted it again. My own variations are those in ducky ochre yellow. This makes 12 muffins.

• 150 g walnuts (or pecans), chopped
• 275 g (wholemeal) flour
• 4 teaspoons baking powder
• 50 g rolled or crushed oats
• pinch salt
• 130 ml milk (or 65 ml natural yoghurt and 65 ml milk)
• 120 ml maple syrup
• 125 ml vegetable oil
• 1 egg
• 1 tablespoon vergeoise brune
• 1 roughly chopped ripe banana
• 1/4 tsp nutmeg

1. Preheat the oven to 190° C.
2. Mix all all the dry ingredients togtehr, keeping back 3 tbsp of the nuts.
3. In another bowl, mix all the wet ingredients.
4. Add the wet mixture to the dry and combine, leaving the mixture still lumpy. Stir in the banana.
5. Spoon into greased muffin tins. Mix the remaining walnuts with the vergeoise brune and sprinkle it over the muffins.
6. Cook for 20 minutes.

Note: I missed off the walnut and vergeoise brune topping, so I only used 100g of nuts.