Oat Carob Banana Muffins make a sweet healthier snack or afternoon tea time treat! This easy recipe combines wholegrain oats with buckwheat flour, carob and banana for tasty, nourishing, soft muffins.
So…I’m back in SYDNEY! Back home. It feels a little surreal, and while I’m typing this Oat Carob Banana Muffins recipe up I’m still feeling a little jet-lagged and dreamy. The world looks and smells different from here! So familiar, yet after three years there’s still a need to get acquainted with it all over again.
For a moment though, let’s hail back to my life in London with these Oat Carob Banana Muffins as that’s where I developed and photographed this recipe! I didn’t get around to posting it while I was actually living there because #workinglife – things got so hectic during my last few weeks there especially! And then during our month in Barcelona, I kinda forgot about these beauties and got excited about making new things…
But aren’t these muffins just so pretty looking? They definitely need to go up on the blog!
Combining oats, buckwheat and mashed banana for a nutritious, high-fibre muffin base, these Oat Carob Banana Muffins are a delicious sweet treat. The sweet flavour in these comes from carob powder (I received mine from Indigo Herbs – this isn’t a sponsored post, just an FYI) and coconut sugar. Together, they give you a rich, malty/caramel-ish sweetness.
If you’re not familiar with carob, it’s made from the seed pod of the carob tree (Ceratonia siliqua), which is also called St. John’s bread or the Locust bean tree. The pods are roasted and then ground down into a powder, which is the carob powder you buy. It’s kind of similar to cocoa powder, but sweeter and lighter in flavour. This means it’s quite nice for using in treats for kids (no caffeine either).
My Oat Carob Banana Muffins are dairy free and nut free, perfect for popping in to a lunch box for a snack! They freeze well so will last for ages. The muffins are gluten free so long as you use gluten free oats. If you can’t find them, try substituting buckwheat flakes or quinoa flakes in for the oats instead!
Oat, Carob and Banana Muffins
- 100 grams rolled oats - approx. 1 cup + 2 tbsp*
- 100 grams buckwheat flour - 3/4 cup
- 63 grams coconut sugar - 1/2 cup
- 60 grams carob powder - 1/2 cup
- 2 tsp baking powder (gluten free)
- 1/2 tsp salt
- 3 eggs
- 180 grams banana - approx. 2 large bananas, preferably very overripe
- 100 mL olive oil - I use extra virgin
- 100 mL rice milk or other milk of choice
- 2 tsp vanilla extract
- 1/2 cup sultanas to mix into the batter
- Preheat oven to 180 C and line a 12-cup capacity muffin tray with liners/baking paper.
- Place oats in a food processor or blender and pulse into a coarse flour (it's okay if some chunky bits remain).
- Combine the oats, buckwheat, coconut sugar, carob, baking powder and salt together in a large bowl.
- In a separate bowl, mash the bananas to form a thick puree. Add in the eggs and whisk. Add in the olive oil, milk and vanilla and whisk again.
- Combine the wet and dry ingredients to form a thick batter. If you are using them, mix in the half cup of sultanas too.
- Divide the batter evenly between the 12 muffin holes. Then, bake for approximately 20-25 minutes, or until the centre of each muffin feels just firm to touch.
- Allow the muffins to cool on a wire rack and then store them in an airtight container. Keep them on the bench top for up to 2 days, or refrigerate for up to a week (they're nicest warmed up a little before eating). The muffins can also be frozen where they should keep at least 3 months.
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