Banana Oat Muffins are a great ‘make-ahead’ treat to pack in with your lunch; enjoy as a quick breakfast snack or have with a cuppa tea.
Banana Oat Muffins
Makes about 24 cupcake size or 12 muffin size
1 Cup Rolled Oats (Used certified gluten free oats if Gluten Intolerant – they’re available from Dischem)
1/4 Cup Oat Bran
1 1/2 Cup Oat Flour (To make Oat Flour: Place oats into a food processor & blitz until it becomes a powder)
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Salt
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Cup Xylitol (Optional – I used 1/2 Cup but next time I’m only using 1/4 Cup if any because it was too sweet)
1/2 Cup Plain Full Cream Yogurt
1/2 Cup Milk
1/3 Cup Extra Virgin Cold Pressed Coconut Oil
2 Large Bananas
1 Large Egg
Preheat oven to 180C.
In a bowl, combine 1 cup rolled oats and 1/4 cup oat bran with the 1/2 cup milk and 1/2 cup yogurt. Let sit for 10 minutes.
Line muffin tray with paper cups or grease with coconut oil/butter/spray&cook.
To make Oat Flour: Place 1 1/2 cup oats into a food processor & blitz until it becomes a powder. Transfer flour to another bowl and add the cinnamon, nutmeg, salt, xylitol, baking powder and baking soda.
Chop up the bananas into smaller chunks and add to the food processor along with the egg and blitz until a smooth consistency.
Add the milk & yogurt soaked oats, banana & egg mixture and coconut oil to the oat flour bowl and mix well.
Spoon the mixture into the muffin cups about 2/3 full (they rise a little).
Bake at 180C for 30-35 minutes but check from 20 minutes by stabbing them with a cake tester.
They freeze really well and still taste great once defrosted so they’re the perfect meal prep treat.
In a Kenwood Mixer (Or other mixer) soften the butter and add the Xylitol.
Add the Flour to the mixer in 3 stages until all combined. Then stop the mixer and use your hands to rub the butter into the flour.
Change to the dough hook attachment on your mixer. Make a well in the center of the mixture and add the eggs, buttermilk and honey.
Mix until the a dough has formed and all ingredients are fully combined.
If you want sliced rusks: use spray & cook (or butter) to grease a shallow baking tray (about 3-5 centimeters deep); press dough into the tray.
If you want chunky rusks: roll the dough into balls or rolls and place in a baking dish with edges.
Bake in the oven at 150 degrees Celsius for 30-40 minutes until golden and the cake poker comes out clean.
Remover from the oven. If you are making sliced rusks, cut the rusks into the desired size and remove from the baking tray and place on a wire cooling rack. If you are making chunky rusks remove from the baking tray and place on a wire cooling rack.
Turn your oven down to 70 degrees Celsius and place the wire rack onto a baking tray and put into the oven. Leave the oven door open slightly to allow for air flow and bake (to dry out) for 3 hours until the rusks are dry and crispy (like a rusk).