Everything you would hope to find in a delicious bowl of porridge, tucked nicely into a delicious muffin! Packed with fibre, healthy fats, antioxidants, and only wholefood ingredients there's nothing about these that says they are a "treat". 2 of these should hit the spot if you are looking for a breakfast to take with you on-the-go, or try 1 as a snack. They're not too sweet so feel free to add an extra tbsp of natural sweetener to the batter if desired, or drizzle/spread a little on your individual muffin when eating. I also like to add a dollop of nut butter if I can, They are also quite dense when not straight out of the oven, however see my cooking note re pre-heating the oven to counteract this. You can also mix things up by adding 1 cup berries instead of apple, or other fruits you desire.
- 3 cup rolled oats blended to form oat flour
- 1/2 cup ground flaxseeds
- 2 green appless grated
- 1 banana
- 1/2 cup coconut sugar/maple syrup
- 3/4 cup nut milk
- 3 tbsp. tahini or almond butter
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- squeeze lemon juice only
- 1/2 tsp. cinnamon
- Pinch sea salt
- 20 min
- Ready in:
- 20 min
- Preheat your oven to 220 C. Prepare ingredients (grind oats, peel banana, grate apple etc.)
- Throw all dry ingredients in a large mixing bowl. Toss to combine.
- Blend banana, nut milk, seed/nut butter, lemon and maple syrup (if using in place of coconut sugar) in your blender until liquid.
- Pour over dry ingredients and use a spatula to mix well.
- Fold through grated apple.
- Scoop into cupcake/muffin liners in your muffin tray.
- Place muffins in the oven and immediately reduce temperature to 180 C (this hotter pre-heat helps activate the baking powder/soda to rise, to make it fluffier).
- Bake for 25 mins, until lightly golden.
- Remove from oven and sprinkle with oats or grated apple. Allow to cool 10-15 mins before serving.