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.
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.
*If you can't get certified gluten free oats but need to keep this recipe gluten free, replace the oats with buckwheat flakes, or you could also try quinoa flakes.
*The muffins in the photographs have been topped with a banana slice before baking. Some have also been drizzled with tahini!