These Oat and Coco-Banana Muffins are a nutritious addition to kids lunchboxes but also make a great, on-the-go breakfast alternative.
Oats are a rich source of soluble fibre which helps slow digestion to increase satiety and reduce hunger. Beta-glucan, the primary type of soluble fibre in oats, has been found to reduce cholesterol, help blood sugar regulation, aid in weight control, improve digestive function and reduce the risk of coronary heart disease.
Oats, together with nuts and seeds, make these muffins a great source of protein, healthy fats, antioxidants and essential minerals such as magnesium and zinc.
These nutritious and delicious snacks with keep you and your kids satisfied and energised right through until lunchtime. Enjoy!
Ingredients:
1 + 3/4 Cups Rolled Oats, ground into flour using a food processor 1/4 cup Coconut Flour 2 Tablespoons Almond or Hazelnut Meal or LSA 3 Tablespoons Shredded Coconut
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon 3 Tablespoons melted Butter or Coconut Oil 1 Medium Ripe Banana, mashed into a paste
1 Teaspoon Vanilla Paste
1 Tablespoon Maple Syrup 3 Large eggs 1/4 Cup Milk of your choice 3 Tablespoons Mixed seeds (sesame, linseeds, sunflower and pumpkin seeds etc)
Method:
1. Preheat oven to 180°C / 356°F.
2. Line muffin tins with paper liners (you can make either mini muffins or larger muffins)
3. Process Oats in Food Processor until it resembles coarse flour
4. Combine all dry ingredients in a bowl and stir through.
5. Mash banana and stir in vanilla paste and maple syrup, then mix into dry ingredients
6. Add melted butter/coconut oil and seeds (save a few to sprinkle on top)
7. Add eggs and stir to combine.
8. Add milk gradually until mixture is moist, yet 'firm'.
9. Spoons balls of mixture in to muffin cups until mixture is all used. Sprinkle the remaining seeds on top and place in oven for 15-20mins (20-25minutes for larger muffins) or until firm and brown on top.
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