Banana Oat Breakfast Muffins

Name: Banana Oat Breakfast Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: Australian
Ingredients: 2 cups oats; 1/2 cup Pureharvest Organic Oat; 1/2 cup nut butter (we used almond); 1 cup mashed banana (about 2 medium sized bananas); 2 tbsp Pureharvest Organic Rice Syrup; 1/2 red capsicum cut into small pieces; 1/2 cup buckwheat flour; 1 tsp baking soda; 1 tsp cinnamon; 1 pinch salt

12 Muffins
Prep: 15 Minutes
Cook: 35 Minutes

Make a batch of these Banana Oat Breakfast Muffins and you’ll have a healthy on-the-go breakfast option all week!

Made with: Organic Oat

Unsweetened

Organic Rice Syrup

Brown Rice

Ingredients

2 cups oats
1/2 cup Pureharvest Organic Oat
1/2 cup nut butter (we used almond)
1 cup mashed banana (about 2 medium sized bananas)
2 tbsp Pureharvest Organic Rice Syrup
1 tsp vanilla essence
1/2 cup buckwheat flour
1 tsp baking soda
1 tsp cinnamon
1 pinch salt
1 cup frozen berries

Instructions

Preheat the oven to 180°C and grease a muffin tray.
In a large bowl, combine the rolled oats and milk, then set aside. In a separate bowl, thoroughly mix together the mashed banana, rice malt syrup and nut butter. Add the vanilla essence and also set aside. In another bowl, sift together the buckwheat flour, baking soda, salt and cinnamon.
Now it is time to combine everything together. Firstly, add the banana mixture to the oat mixture. Then gradually add in the flour, stirring thoroughly to ensure that no lumps form. Finally, add the frozen berries and roughly mix through.
Spoon into the oiled muffin tin and place in the oven for 35 minutes or until golden brown on top.

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