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.
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Oat, Carob and Banana Muffins

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.

Course Healthy Baking, Snacks and Bites
Categories dairy free, freezer friendly, gluten free, nut free, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • 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

OPTIONAL

  • 1/2 cup sultanas to mix into the batter

Instructions

  1. Preheat oven to 180 C and line a 12-cup capacity muffin tray with liners/baking paper.

  2. Place oats in a food processor or blender and pulse into a coarse flour (it's okay if some chunky bits remain).

  3. Combine the oats, buckwheat, coconut sugar, carob, baking powder and salt together in a large bowl.

  4. 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.

  5. Combine the wet and dry ingredients to form a thick batter. If you are using them, mix in the half cup of sultanas too.

  6. 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.

  7. 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. 

Recipe Notes

*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!