Ingredients
Makes 8-10 muffins
Wet
1 ripe banana mashed
1 egg
250ml oat/soy/almond/dairy milk
1 tbs cider vinegar of choice
2 tsp vanilla extract
2 tbs flaxseed
125ml olive oil
Dry
150g oat flour
60g ground almonds
130g Fruit and Nut Muesli
(we used Bio&Me, which is prebiotic)
2 tsp baking powder
1 tsp bicarbonate of soda
Pinch of sea salt
3 heaped tbs gingerbread spice mix (below)
Gingerbread Spice mix
3 tbs ground ginger
3 tbs ground cinnamon
2 tsp ground allspice
1 tsp ground clove
1 tsp ground cardamom
½ tsp grated nutmeg
Any leftover use in lattes, porridge, smoothies, overnight oats
To finish
4-6 tbs extra muesli
Method
Step 1
Pre heat the oven to 180°C fan.
Step 2
Combine all the wet ingredients in a bowl and set aside.
Step 3
Combine all the dry ingredients into a bowl and set aside.
Step 4
Fill your muffin trays with cases, either large or small. If making small you will likely get 12 muffins.
Step 5
Fold the wet into the dry and gently stir until fully combined.
Step 6
Divide the mix between the muffin cases, sprinkle with extra muesli and place in the pre heated oven for 20-25 mins, checking at about 20 mins with a skewer. If it comes out clean they are ready, if not give them a few more minutes.
Step 7
When they are ready remove from the oven and allow to cool in the trays for 5-10 mins before removing. Tuck in and enjoy!
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January 1, 2023 @ 2:43 pmSo glad you enjoyed!
Maria
January 1, 2023 @ 12:55 pmThese were fantastic, couldn’t find bio and me muesli at the shop so used bio and me granola instead. Very moist, subtly sweet and I enjoyed the texture of the flax seeds.