These banana oat muffins are really quick to whip up, they are full of goodness, contain no refined sugar and freeze really well.  For a twist sprinkle a few frozen blueberries, raspberries or even choc chips on top before baking.

 

 

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 12

Ingredients

  • 120 g milk
  • 45 g coconut oil
  • 2 large egg
  • 2 overripe banana
  • 50 g brown or rapadura sugar
  • 170 g self-raising flour (gluten-free works well)
  • 65 g oats
  • 1/2 tsp. bicarb soda
  • 1 tsp. ground cinnamon

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C and line a muffin tin with patty cases.
  2. Add milk, oil, eggs and bananas to the mixing jug and blend for 10 seconds/speed 3
  3. Add all remaining ingredients to the jug and mix 3 seconds/speed 3. If it hasn't incorporated stir the rest using a spatula - do not over-mix the mixture.
  4. 3/4 fill muffin cases and cook in the oven for 20 mins or until an inserted skewer comes out clean.

Traditional Cooking Method

  1. Preheat oven to 180°C and line a muffin tin with patty cases.
  2. In a large bowl mash bananas well using a fork. Then add milk, oil and eggs and incorporate well.
  3. Add all remaining ingredients and stir until only just combined. The trick with light and fluffy muffins is to not over mix them.
  4. 3/4 fill muffin cases and cook in the oven for 20 mins or until an inserted skewer comes out clean.

Nutrition

  • 12