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)
Nutritional information (per serve)
Instructions and steps:
1/2 cup canola 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 LSA meal
1/3 cup milk chocolate chips
1/2 cup rolled oats
Store these muffins in an airtight container for 2–3 days.
Step 1 Heat oven to 180°C. Line 2 x 12-hole mini-muffin trays with paper cases (trays will be re-used for the second batch).
Step 2 Combine the oil, apple purée, banana and eggs in a large bowl. Stir in the flour, baking powder, LSA and the chocolate chips. Mix until just combined.
Step 3 Spoon into paper cases until three-quarters full. Sprinkle with oats and bake for 10–12 minutes, or until risen and golden brown.
Step 4 Remove muffins from oven and leave to cool in trays for 5 minutes. Tip muffins out onto a wire rack to cool completely.
Step 5 Repeat steps 3 and 4 with the remaining muffin mixture.
About this recipe
First published: May 2016