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Avocado and oat muffins
Avocado and oat muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try substituting mashed avocado for oil or butter in these tasty banana oat muffins for a healthier twist.
Ingredients:
  • 300g self-raising flour
  • 100g rolled oats
  • 100g brown sugar
  • 95g chocolate chips
  • 2 Free Range Eggs
  • 250ml buttermilk
  • 60g coconut oil
  • 1 avocado, peeled, stoned, mashed
  • 1 banana, mashed
  • 20.00 gm rolled oats, extra
  • 32.00 gm brown sugar, extra
Instructions:
  • Preheat the oven to 200C and line 16 muffin pan holes with paper cases.
  • In a large bowl, mix together the flour, oats, sugar, and chocolate chips. In a separate bowl, combine the eggs, buttermilk, oil, avocado, and banana. Gently stir the egg mixture into the flour mixture until just combined. Spoon the batter evenly into the paper cases. In a small bowl, mix the extra oats and sugar together, then sprinkle over the muffin batter in the pans.
  • Bake for 20 minutes or until muffins are golden and a skewer inserted in the center comes out clean. Then, cool completely on a wire rack.

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