Last night when it would have been wise for me to go to bed since I was feeling a cold creeping up on me, I decided to start baking. For some time know I have been trying to find a good recipe for banana muffins, that would not be full of sugar. I had a couple bananas lying around and an almost empty bag of rolled oats lying around so I decided to create my own Banana Oat Muffin recipe.
These were better than I expected them to be and the best part is that they are actually healthy. They have a subtle hint of the coconut oil and a mild sweetness from the agave nectar and an extra crunch from the walnuts.
Initially I wanted to add a couple of chocolate chips, which I didn’t have. All I had at home was a bar of baking chocolate and to be honest I was to lazy to start chopping chocolate in the middle of the night. So, I added a couple of cocoa nibs instead, which was the healthier (and by far easier) choice anyways!
Banana Oat Muffins
makes 6 delicious muffins
You will need:
- 100g flour
- 40g rolled oats
- 1/3 cup chopped walnuts
- 1 tbsp. flax seeds
- 1 tbsp. cocoa nibs
- 1/3 cup agave nectar
- 1 tsp. vanilla extract
- 1 egg
- 100ml almond milk
- 1 tbsp. coconut oil
- 1 large banana, mashed
- Preheat the oven to 200°C.
- In a bowl mix together the dry ingredients: flour,oats, walnuts, flax seeds, cocoa nibs
- In another (larger) bowl, beat in the egg, agave nectar, vanilla extract, milk, oil and the mashed banana. Stir to combine all of the ingredients.
- Add the dry ingredients to the banana mixture. Combine everything and fill the batter into the muffin tins.
- Bake for about 25-30min. or until golden brown.
Because of the addition of the egg these muffins are not vegan, you could however substitute the egg with flax eggs (1 tbsp. ground flax seeds with 2-3 tbsp. water) which should work as well.
Have a good week!