Banana, Dates, Oats and chia seeds muffin
Recipe (from Cookie’s Kitchen)
150 g Wholemeal Self Raising Flour (if not available use plain wholemeal flour and add 2 tsp baking powder for every cup of plain flour)
50 g Muesli or Oats - powdered (I grinded mine in a spice grinder)
50 g Almond meal (ground almonds)
2 tsp cinnamon powder
1 tsp nutmeg
a pinch of salt
60 g brown sugar
40 g Caster sugar
1 tsp Vanilla extract
2 over ripe bananas
60g Chopped dates
1 tbsp Chia seeds
5 tbsp vegetable oil
60 ml plain yoghurt
Note: You can reduce the sugar and replace with honey.
This recipe can be altered in many ways: you can make it an all flour recipe, by omitting almond meal and oats muesli. You can also make it gluten free-Omit the flour and only use almond meal and oats muesli (remember to increase the baking powder content)
Preheat the oven to 175 degrees C and 160 C if fan forced.
Grind the oats/muesli to a fine powder and set aside. Put all the dry ingredients - flour, almond meal, powdered oats, baking powder, cinnamon, nutmeg and salt in a medium bowl.
In a large bowl crack the two eggs and whisk it with the sugar till combined. Now add the vanilla, mashed bananas, yoghurt and oil and mix everything well with a wooden spoon.
Add the dry ingredients into the wet ingredients and mix till well combined and lump free. Fold the chopped dates and chia seeds into the batter.
Line a 12 cup muffin tray with cases and spoon the mixture into the cups equally. Place the tray in the preheated oven and bake for 15-20 minutes till they are golden and well risen and a skewer comes out clean when inserted in the center of the muffins. Let them cool on a cooling rack and then store in an airtight container.