Choc chip, banana and oat mini muffins
Time to make: 35 mins
( Hands-on time: 10 mins )
Total cost: $ 13.20 / $ 0.30 per serve
(at time of publication)
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
Total fat 7g
Saturated fat 1g
Dietary fibre 1g
1 Heat 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).
2 In 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.
3 Spoon 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.
4 Remove from oven and leave to cool in tray for 5 minutes. Remove muffins from tray and place onto wire rack to cool completely.
5 Repeat 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.
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