Every week I am searching for new recipes to keep my kids inspired to eat for health, energy and natural taste. In a world where we are competing with packaged, flavour and colour enhanced foods this can be a challenge. Preserved foods are teaching our taste buds that healthy foods are bland which can’t be anything further from the truth. Last week I played around with some organic oats to make a banana oat muffins. My kids love oats and it’s a great alternative to almondmeal to put in a lunch box to prevent using nuts for those allergic.
Banana Oat Muffins
Ingredients – 18 cup cake size
- 3 Cups of Organic Oats (gluten-free can be bought from the health food store too)
- 3 medium ripe bananas
- 2 eggs ( egg free can make flax eggs or chia eggs)
- 1/2 cup of coconut milk (I use nutty bruce)
- 1/4 cup of coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 tsp of cinnamon
- 2 tsp of baking powder
Extra for topping – a sprinkle of each on each muffin
- coconut sugar
- Add 1 1/2 cups of oats into a high powered blender, I use a thermomix but even a bullet would work. Just add oats in small amounts for a buttlet. Blend them up to make them into a powder consistency. If you don’t’ have a blender, oat flour can be purchased from a health food store.
- Measure the rest of the ingredients into the thermomix or bowl, except the whole oats. Mix them all together for 30 seconds on speed 5.
- After all combine, add the remainder of the oats, 1 1/2 cups, to the mixture.
- Gently combine to keep the oats whole. On the thermomix turn to reverse option and speed 2 for 20 seconds.
- Scoop mixture into muffin trays, I actually use cupcake trays to keep them at a smaller size and Miss 5 still struggles to eat them all.
- Sprinkle some whole oats on top and a pinch of coconut sugar evenly over each.
- Bake on 180 degrees for half an hour or until cooked through and golden on top.