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Banana, Oat and Espresso Muffins

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Moist and fluffy with very ripe bananas, flecked with premium coffee powder and flavoured with ripened banana and brown sugar, these muffins make you want to get out of bed in the morning! Made with a list of whole food ingredients, these muffins are rich in fibre, complex carbohydrates, protein and minerals, and they don’t come any better… except maybe topped with a few chocolate chips!

The recipe makes 12 muffins.

INGREDIENTS

INGREDIENTS

120 gram plain flour

120 gram wholemeal flour

65 gram rolled oats

100 gram brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp premium espresso powder

300 gram banana, sliced

2 large eggs

1 tsp vanilla extract

150 ml milk

75 gram butter, melted

 

GARNISH

1 tbsp rolled oats

METHOD

METHOD

1. Preheat oven to 190°C. Line a 12-hole muffin tray with cupcake liners.
2. Combine all dry ingredients in a medium-sized mixing bowl and mix well using a large whisk.
3. In another mixing bowl, combine bananas, eggs, vanilla, milk, and melted butter.
4. Add wet ingredients to dry and fold to combine, top with rolled oat.
6. Fill each liner until 3/4 full. Sprinkle with the garnish and bake for 25 – 30 minutes until cooked through.

BEST MADE WITH

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