If you are what you eat, I am mostly oat. LOL. I adore them. They hearty, filling and sustaining. So I am always looking for new ways to use them.
These muffins are an adaptation from my yummy brekkie bickies in my second recipes book WHOLE (which you can find here and at all good book stores and boutiques). I think they are best eaten straight from the oven while they are still warm, like all good baking. Most of the time, however, I am nabbing one as I jostle out the door barred by my spacially unaware pooch!
Pretty dang proud of this one and have enjoyed these for weeks now while I have worked on refining the recipe. I hope you love them as much as I do!
Makes 18 mini muffins or 8 medium muffins Prep time: 5 minutes Cook time: 20 - 35 minutes Difficulty: Easy
2 ripe frozen bananas 2 cups organic, whole rolled oats 2 tablespoons tahini 2 tablespoons shredded coconut 1/8 teaspoon salt 1 teaspoon baking powder 1 teaspoom vanilla (I used powder) 1 tablespoon maple syrup (optional) 1 lemon, juice + zest 1 cup frozen blueberries
Pre heat oven to 180 degrees celcius, fan fourced.
Add all ingredients except for the blueberries to your food processor. Pulse to combine and blend until smooth and eavenly combined.
Add blueberries and mix well.
Fill silicone cup cake moulds with the mixture.
Place in the oven to bake for 20 minutes for mini muffins and 35 minutes for med-large. Remove from the oven and leave to rest for 10 minutes or so before releasing muffins from moulds.
Best served warm for brekkie or on the run. Makes a sustaining take-to-work snack.
Some other flavours you can create from substituting the blueberries and coconut:
Apple Cinamon ~ 1 cup chopped apple and 1 teaspoon cinamon
Double Choc ~ 1/2 cup organic dark chocolate chips and 2 teaspoons cacao powder
Salted Caramel ~ 8 medjool dates, chopped + 1/2 teaspoon sea salt flakes, scattered over muffins
Raspberry white chocolate ~ 1 cup frozen raspberries and 1/2 cup plant based white choc chips