Sneak in more wholegrains with these nutritious banana, chia and oat muffins – perfect for a tasty and filling lunchbox snack.
Just when you’re just about to toss those very ripe (almost black) bananas in the bin. Think again!
- ⅓ extra-virgin olive oil
- ½ cup maple syrup
- 2 free -range eggs
- 1 tbs chia seeds
- 3-4 mashed ripe bananas
- 1 ¾ cups wholemeal or spelt flour
- ⅓ cup rolled oats, plus more for sprinkling on top
- ¼ cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
Preheat the oven to 165 degrees C. Line 2 muffin trays with cupcakes liners.
In a large bowl, whisk the maple syrup and oil together until mixture becomes thick. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking powder, vanilla extract, salt and cinnamon.
Add the flour, rolled oats and chia seeds to the bowl and mix with a large spoon, until evenly combined.
Divide the batter evenly between the muffin cups, filling each cup about half full. Sprinkle the tops of the muffins with a small amount of oats. Bake muffins for 25 minutes. Remove from the oven and allow to cool for a few minutes, then remove and pace on a cooling rack to cool further before serving..
Storage: keep at room temperature for up to 2 days, refrigerator for up to 4 days, freezer for up to 3 months.