Quick, simple, yum...
Packed with Omega 3, brain power & a good source of slow-release energy these muffins will get you through your afternoon at work, school or home PLUS THEY ARE YUM!! Perfect with your afternoon cuppa or an after-lunch treat.
flour substitute 1 cup (I used tapioca flour)
ground cinnamon 2 teaspoon
pinch of salt
oats 1 ¼ cups
nuts & seeds 1/4 cup (I used sunflower & pumpkin seeds & walnuts)
honey 2 teaspoons
melted coconut oil 2 tablespoons
banana 2 large, mashed
vanilla essence 1 teaspoon
free-range eggs 2
natural yoghurt 1/4 cup
baking soda 1 teaspoon (make sure there are no lumps - if there are, sift it)
Preheat oven to 180 degrees celsius. Line a 12-hole muffin pan with paper cases.
Add flour & cinnamon into a large mixing bowl. Stir in salt & oats.
In a separate bowl, honey, melted oil, mashed banana, vanilla, eggs, yoghurt & baking soda together until creamy.
Make a well in the centre of the flour mixture & pour in the wet mixture. Stir gently until just combined – be careful not to over-mix to avoid the muffins becoming tough.
Spoon mixture into paper cases, dividing equally. Option to sprinkle with more cinnamon and/or add a walnut to the top.
Bake for 20 minutes or until they have risen & the tops are golden & spring back when lightly pressed. Remove from the oven, leave to cool before removing them from tin.