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.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
1
Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases
2
Mix well the seed mix, mashed banana, vanilla, oil, milk and vinegar.
3
Combine the flour, soda, salt, oats and sugar in another bowl.
4
Pour the banana mixture into the bowl and quickly mix using a large metal spoon until just combined.
5
Divide the mixture among the muffin cases. Top each muffin with a banana slice, pressing it gently into the batter.
6
Bake for 25 minutes, or until golden and risen.
