Oats Banana Muffins – Delish the delicious bite after bite.Priyanka Vithlani
Oats Banana Muffins - Delish the delicious bite after bite.
- 1 cup old-fashioned oat ground to flour
- 2 tablespoons melted virgin coconut oil
- 3 tablespoons date and palm jaggery syrup
- 1 egg
- 1 cup mashed ripe banana about 1 banana
- 1/3 cup milk of choice or water
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon plus more for sprinkling on top
- 1/3 chopped almonds
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all cups of your muffin tin with very little coconut oil.
- In a large bowl, beat coconut oil and date palm jaggery syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
- Add oats flour to the bowl and mix with a large spoon, just until combined. If you’d like to add any nuts, chocolate, or dried fruit, fold them in now. (I have used only chopped almonds)
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Rich in fiber and antioxidants, the muffins are perfect to curb the sweet tooth cravings.
- Adding banana makes it rich in potassium too.
- Add on more variations by adding pumpkin seeds, grated coconut.
From a pimple to cancer, our You Care Wellness Program helps you find a way
Talk to our integrative team of experts today