If you are what you eat, then I am mostly oat. LOL. I adore them. They are so 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 spatially unaware pooch! Pretty dang proud of this one and I've enjoyed these for weeks now while I've worked on refining the recipe. I hope you love them as much as I do! x Harry
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 teaspoon vanilla (I used powder) 1 tablespoon maple syrup (optional) 1 lemon, juice and zest 1 cup frozen blueberries
Preheat oven to 180 degrees celsius fan-forced. Add all ingredients except for the blueberries to your food processor. Pulse to combine and blend until smooth and evenly 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 medium-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, plus makes a sustaining take-to-work snack.
COOKS NOTES Some other flavours you can create by substituting the blueberries and coconut: Apple Cinnamon - 1 cup chopped apple + 1 teaspoon cinnamon Double Choc - 1/2 cup organic dark chocolate chips + 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 + 1/2 cup plant based white choc chips