Nothing elevates a Saturday from good to great like the smell of freshly baked muffins filling the kitchen. This started out as my healthy oat and raisin cookie recipe, and over the years evolved into this.
Preheat the oven to 180C.
Take one cup of the oats and grind them to a flour in a food processor or blender.
Combine the oat flour, remaining whole oats, baking powder, and sea salt in a large mixing bowl and stir to combine.
In another bowl, whisk the egg together with the mashed banana, olive oil, and vanilla essence.
Stir the wet ingredients through the dry until well combined.
Add the chocolate chips and work them through.
Pour into a greased muffin tray and sprinkle with coconut flakes.
Bake for 15-20 minutes or until cooked through. Leave to cool slightly before serving.
There’s no added sugar in this recipe, so you can get away with having two for breakfast. Freeze the rest to have as a healthy snack.
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