Seeded banana muffins
Banana muffins nutritionally boosted up with the goodness of seeds and oats. Bake ahead for a breakfast or a snack on the go.
The vinegar in the recipe reacts with the baking soda, creating a significant lift and airy texture. It also interferes with gluten development, so the muffins have a moister and softer, delicate texture.
Recipe Video
Ingredients
- 1/4 cup FreshLife 4 seed mix
- 2 large ripe bananas mashed
- 1 tsp vanilla extract
- 3 tbsp neutral oil i.e sunflower oil
- 1/2 cup milk or plant alternative
- 2 tsp DYC white vinegar
- 200 g plain flour or whole meal flour
- 1 1/2 tsp bicarbonate of soda
- 1 tsp sea salt
- 1/2 cup Harraways rolled oats
- 1/3 cup brown sugar
- 1 banana sliced for topping
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1
Preheat the oven to 180?C. Line a 12-hole muffin tin with paper cases
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2
Mix well the seed mix, mashed banana, vanilla, oil, milk and vinegar.
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3
Combine the flour, soda, salt, oats and sugar in another bowl.
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4
Pour the banana mixture into the bowl and quickly mix using a large metal spoon until just combined.
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5
Divide the mixture among the muffin cases. Top each muffin with a banana slice, pressing it gently into the batter.
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6
Bake for 25 minutes, or until golden and risen.
