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Simply toss the ingredients into a blender, blend away, transfer to muffin trays, bake, and enjoy!
Minimal effort, minimal cleanup.
They're dairy-free, nut-free, and can be made gluten-free if you use certified gluten-free oats.
In other words? The perfect prep-ahead muffins for breakfast or lunchboxes.
So, are you ready to get cooking? We sure are!
Ingredients, 10-12 muffins
- 2 cups oats (plus a little extra for sprinkling)
- 3 very ripe bananas
- 2 free-range eggs
- 1/4 cup melted coconut oil
- 2 tbsp honey or maple syrup
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- optional: 1/2 tsp cardamom, cloves, pumpkin spice, ginger, or vanilla
Method:
- Turn the oven to 180ºC.
- In a blender, combine all ingredients for a few minutes until well-combined and smooth. (How fine you want the oats processed is up to you! We like them with a little bit of texture)
- Transfer to a non-stick or lined muffin tray. Sprinkle with extra oats.
- Bake for 20-30 minutes (depending on their size) until firm.
- Enjoy warm, cold, as-is, or with butter.
Want to make this at home? We used bananas, single-origin WA-farmed oats from Dirty Clean Food, and organic maple syrup from the Dinner Twist Marketplace.
