Anti-Inflammatory Banana Oat Muffins 🧁
These have been my faaaavourite little snack for months now. I make sure I always have them stocked in my freezer.
They’re gut-lovin thanks to the beautiful soluble fibre found in oats, ground flaxseeds and banana (plus any extra goodness you add in the form of nuts and seeds).
Ingredients:
1/3 cup olive oil
1/3 cup maple syrup and/or honey
1/2 cup milk of choice
2 eggs
1.5 cups mashed banana (3-4 ripe bananas)
1 tsp baking soda
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp cinnamon
2 cups oats (blended into flour in food processor)
1/4 cup ground flaxseeds
optional extras: Nice additions would be berries, walnuts, cacao nibs, sunflower seeds, dried fruit, choc chips, almonds or pecans. If I was having them for brekky, I would also add some protein powder or collagen for extra protein.
Method:
Preheat oven to 170C.
Whisk oil, maple syrup/honey, eggs
Stir in mashed banana, milk, baking soda, vanilla, cinnamon and salt.
Stir in oat flour, ground flaxseeds and any extra additions
Bake for 20-25min
These make a great brekky option if you’re short on time (I’d probably have two muffins or one with something else) or a yummy snack. They freeze well so you can just microwave them or slice them in half before freezing and pop them in the toaster to reheat.
If I was making them for brekky, I’d probably make a double batch so they’d last a couple of weeks.
Enjoy!
Nadia xx