Banana, Oat & Maple Muffins

 
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You really ‘oat’ to try these. They are wonderful in school lunches, afternoon tea or even a ‘grab and go’ breakfast option.

 

MAKES: 12

PREP TIME: 15 MINS

COOK TIME: 20-30 MINS

INGREDIENTS:

  • 2 bananas, mashed

  • 1/2 cup coconut oil, melted

  • 2 eggs, room temperature

  • 1/2 cup maple syrup

  • 1/2 cup milk, any will work

  • 1/2 cup apple puree

  • 1 3/4 cup buckwheat flour (wholemeal or spelt flour can also be used)

  • 1/2 tsp. salt

  • 1/2 tsp. cinnamon

  • 1 tsp. baking soda

  • 1/2 tsp. vanilla essence

  • 2 Tbsp. chia seeds (optional)

  • 1/2 cup rolled oats

 

DIRECTIONS:

  1. Preheat oven to 160C and grease a 12 cup muffin tray or line with cases.

  2. In a large bowl whisk together maple syrup and melted coconut oil. Add the eggs, one at a time, and mix well. Next, mix in mashed banana, apple puree, milk and vanilla with a wooden spoon.

  3. In a small bowl mix together flour, cinnamon, salt, baking soda, chia seeds and rolled oats.

  4. Add the dry mixture to the wet mixture and mix with a wooden spoon, until just combined.

  5. Divide the batter evenly between the muffin cups, filling each cup to about two-thirds full. Sprinkle a few oats and chia seeds on the top of each muffin.

  6. Bake for 20-30 minutes or until golden brown. Allow to cool for 10 minutes before turning out onto cooling rack.

 

VARIATIONS & TIPS:

  • These are great for lunch boxes or for snacks around sports events. They also freeze extremely well.

  • A quarter of a cup of your favourite nuts can be added in step 4.

  • To make these muffins gluten free, use buckwheat flour and replace the oats with rolled quinoa or rice flakes.

  • For a great toddler snacks, use a 24 pan mini muffin tin instead to make it easier for little hands to handle.

 
Sweet SnacksLaura Scherianfruit, banana, oat, maple, muffins, snack, sweet, sweet snackComment