• Preheat the Oven to 160C . Line a 12-hole big muffin pan and a 12-hole mini muffin pan with liners. Or you can bake the 12 mini muffins into 4 normal size muffins.
• We need 12 whole walnuts to put on top of each muffin and rest can be crushed. Add broken walnuts to a teaspoon of flour mix and keep aside.

Dry Ingredients

• In a bowl, take flour, baking powder, baking soda, cinnamon powder powder, dry ginger powder and cardamom powder.
• To this dry mix, add oats and whisk this all together to get a uniform flour mix.

Wet Ingredients

• In a wide bowl, take the banana and crush it well with a fork. To this add shredded apples.
• To the fruit mix, add oil and flaxseed meal along with ½ cup water. Using a whisk mix all the wet ingredients well together.

Mix Wet & Dry Ingredients

• Now add ½ cup of flour mix at a time, in to the wet ingredients and mix using a whisk to form a uniform batter.
• Add the flour coated walnuts to the batter and mix it gently with the spatula.
• Fill the muffin pan with batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter.
• Gently tap the muffin pan to release any trapped air. Place one whole walnut on top of the big muffins.

Let's Bake Muffins

• Bake the muffins in the preheated oven for 22-25 minutes or until a skewer inserted in the middle comes out clean. The mini muffins gets done in 15-18 minutes so keep an eye on them
• Oven temperature differs from oven to oven, so bake accordingly .
• Once the muffins are done, remove it from the oven, let it sit in the pan for 2 minutes, then remove the muffins onto a wire rack.

Store & Serve

• Let it cool completely. The muffins can remain on the kitchen counter for a day. I prefer to refrigerate in an air-tight box
• If serving from the refrigerator, reheat the muffins for a 10-20 seconds and serve the muffins warm.