Choc chip, banana and oat mini muffins
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22 (makes 44 mini muffins)
Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$0.30 per serve
(at time of publication)
Full ingredients list:
1/2 cup oil
1/2 cup apple purée
1 banana, mashed
2 eggs, lightly beaten
1 cup self-raising flour
1 teaspoon baking powder
1/3 cup ground LSA
1/3 cup milk chocolate chips
1/2 cup oats, to top
Nutritional information (per serve)
Instructions and steps:
Step 1Heat oven to 180°C. Line 2 x 12-hole mini-muffin trays with paper liners (you’ll need to use the trays again for the second batch).
Step 2In a large bowl, combine the oil, apple purée, banana and eggs. Stir in the flour, baking powder, LSA and, finally, the chocolate chips. Mix well.
Step 3Spoon into baking liners until they are 3/4 full. Sprinkle with oats and place into oven for 10-12 minutes until risen and golden brown.
Step 4Remove from oven and leave to cool in tray for 5 minutes. Remove muffins from tray and place onto wire rack to cool completely.
Step 5Repeat above with remaining muffin mixture.
You can replace choc chips with dried cranberries or frozen blueberries.
Make it dairy free: Use dairy-free chocolate chips.
These muffins will keep for up to 3 days in an airtight container.
Freeze in sealed bags for up to 3 months. Defrost overnight before packing into lunch boxes.
About this recipe
First published: October 2015