Our Banana Berry and Oat Muffins are soft, fluffy & filled with goodness that will sustain you during those afternoon slumps. Alternatively, a filling breakfast snack for those on-the-go mornings.
Prep: 15 min
Cook: 20 min
75g (¾ cup) rolled oats
2 tbs coconut sugar
75g (½ cup) wholemeal spelt flour
2 tsp baking powder
1 tsp cinnamon
2 large (or 3 small) ripe bananas, well mashed
2 large eggs
1 tbs macadamia or olive oil
60ml (¼ cup) milk of choice
130g (1 cup) fresh or frozen berries
1. Preheat oven to 180°C/160°C fan forced. Line a 12- hole 80ml (⅓ cup) capacity muffin tin with paper cases.
2. Process oats in a food processor until finely chopped. Transfer to a large bowl with the sugar. Sift in flour, baking powder and cinnamon. Combine the mashed banana, eggs, oil, and milk in a separate bowl. Add the wet ingredients to the dry ingredients and stir until just smooth. Stir through berries.
3. Divide mixture between prepared cases, bake in preheated oven for 18-20 minutes or until golden and a skewer inserted into the centre comes out clean.
4. Remove from oven and set aside to cool for 5 minutes, then transfer to a wire rack and set aside to cool completely.
TIP: muffins freeze well. Place cooled muffins in an airtight container and freeze for up to 1 month.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer