Banana & Raspberry Oat Muffins
Enjoy your breakfast oats a little differently with these sweet muffins full of juicy pops of raspberry. The best meal of the day just got even better!
You will need
Makes 12
- 2 cups rolled oats (or 240g oat flour)
- 1 cup canned coconut milk*
- 2 teaspoons apple cider vinegar (or white vinegar)
- 1 1/4 cups packed mashed, ripe banana
- 1/2 cup coconut sugar
- 1/2 cup blanched almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1 cup frozen raspberries
Directions
10 mins to prep
30 mins to bake
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Step 1
Preheat the oven to 180℃. Line a 12 cup muffin tin with patty pans, or set aside a silicone tray if using one.
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Step 2
In a food processor, grind the oats for 30-60 seconds until they become the texture of flour. Alternatively, you can use 240g store-bought oat flour. Set aside.
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Step 3
Into a large mixing bowl add coconut milk, vinegar, banana and coconut sugar. Use a stick blender or a whisk to combine well.
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Step 4
Add oat flour (reserve 1 tablespoon), almond meal, baking powder, salt and coconut to the bowl and, using a wooden spoon, mix well.
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Step 5
Remove frozen raspberries from the freezer and place into a separate bowl with the reserved tablespoon of oat flour. Mix to coat the berries, then add the berries to the mixing bowl and gently fold through just a few times. Over mixing will result in pink muffins and no yummy berry chunks.
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Step 6
Spoon the batter evenly between the 12 patty pans and bake for 30 minutes, or until cooked when tested with a skewer. Allow muffins to cool for 5 minutes before transferring to a wire rack to cool completely. It is best to allow muffins to cool completely, as this provides a better texture when baking with oats.
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Step 7
Store cooled muffins in an airtight container in the pantry for up to 3 days, or wrap individually and freeze for up to 1 month.
https://www.vegkit.com/recipes/vegan-breakfast-brunch/banana-raspberry-oat-muffins/
