Makes 6-9 muffins (depending on size)

10 minutes preparation 17-20 minutes cooking time

Ingredients

  • 1 cup of wholemeal plain flour

  • ¼ cup rolled oats

  • 1 tbsp. Sunflower seeds

  • 1 tbsp. Pepita seeds

  • 1 tbsp. raw sugar

  • 2 tbsp. sultanas

  • Pinch of salt

  • 1 tsp. cinnamon

  • ½ tsp baking soda

  • ¾ tsp baking powder

  • 1 cup mashed banana

  • ½ tsp vanilla extract

  • 1 tbsp. rice malt syrup

  • 1 tsp Apple Cider Vinegar

  • 1/3 cup of almond milk

Method

  1. Preheat oven to 190C.

  2. Place muffin patties in a tin ready to fill.

  3. Combine dry ingredients, and mix well.

  4. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix, these are muffins!)

  5. Pour ¼ cup of mixture into large patties or 1 heaped teaspoon into mini patties. Tap down so to even out mixture.

  6. Cook for 17-20 minutes in a fan forced oven. 

  7. When knife or cake tester comes out mostly clean remove from the oven and let cool for ten minutes before turning out onto a cooling rack.

  8. These can be eaten warm or room temperature…if they last that long!

 

Banana Breakfast Muffins

wholegrain, oil free

Sarah Eve Matthews  ©2018