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Banana Oat Muffin

Name: Banana Oat Muffin
Prep time: 4 min
Cook time: 27 min
Total time: 31 min
Yield: 12
Ingredients: 5.5 OZ / 150 G rolled oat; 10.5 OZ / 300 G oat flour; 3 OZ / 80 G brown sugar; 4 OZ / 120 ML oat milk; 2 OZ / 60 ML vegetable oil; 3 TSP baking powder; 1 TSP baking soda; 2 EA ripped banana; 3 EA egg; 2 TSP vanilla extract; 2 TSP ground cinnamon

May 30, 2022 2 min read

Let’s be honest – isn’t that “muffin” you buy from your overpriced coffee chain really just a giant cupcake without frosting? Well, our healthier alternative both stays true to the original definition of a muffin AND tastes good enough to satisfy your breakfast cravings.

Few people will know that the word muffin comes from the French word moufflet – or, a soft bread. American-style muffins are a type of ‘quick bread’ – meaning it uses a chemical baking agent to rise rather than yeast – this group also includes cornbread, pancakes and scones. Being a liquid batter, like cake, it requires individual moulds which other breads do not. Compared to cakes, muffins have more flour, a higher proportion of liquid, as well as less sugar and fat - thus making them more nutritious. In recent years, muffins have been increasingly popular as a “grab and go” breakfast food to accommodate our ever-busier lifestyles – but that doesn’t mean you shouldn’t take the time to sit down to truly savor this delicious and healthy baked treat!

Tips and Tricks

Mix wet and dry ingredients separately. Combine by making a ‘well’ in the dry mix and pouring the wet mix in before combining - or if you have a Multo, just follow the on-screen instructions and let the machine do the work!
Don't over stir – this makes the dough tough and chewy (unless you like it that way)
To avoid spilling and get that perfect shape, fill the cups ¾ full.

Try it with Multo!