Seeded Banana Muffins
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.
- 1/4 cup FreshLife 4 seed mix
- 2 large ripe bananas (mashed)
- 1 tsp vanilla extract
- 3 tbsp neutral oil eg. sunflower oil
- 1/2 cup milk or plant milk 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)
- Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases. Mix well the seed mix, mashed banana, vanilla, oil, milk and vinegar. Combine the flour, soda, salt, oats and sugar in another bowl. Pour the banana mixture into the bowl and quickly mix using a large metal spoon until just combined.
- Divide the mixture among the muffin cases. Top each muffin with a banana slice, pressing it gently into the batter. Bake for 25 minutes, or until golden and risen.
Vinegar helps 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.
