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Choc chip, banana and oat mini muffins

Fill the baking tin with our low-cost chocolate-chip, banana oat muffins recipe. They freeze well, so are great to bake ahead and use as a healthy lunchbox treat.

  • Hands-on time: 10 mins
  • Time to make: 35 mins
  • Serving: 24 people (makes 44 mini muffins)
Ratings: 3.0
Ingredients

Ingredients

  • ⅓ cup oil
  • 1 banana, mashed
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • 1 teaspoon baking powder
  • ⅓ cup ground LSA
  • ⅓ cup milk chocolate chips
  • ½ cup oats, to top
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)
    1. Heat oven to 180°C. Line 2 x 12-hole mini-muffin trays with paper liners.
    2. In a large bowl, combine oil, banana and eggs. Stir in flour, baking powder, LSA and, finally, chocolate chips. Mix well.
    3. Spoon into baking liners until 3/4 full. Sprinkle with oats and bake in oven for 10-12 minutes until muffins are risen and golden brown.
    4. Remove from oven and leave to cool in tray for 5 minutes. Remove muffins from tray and place on wire rack to cool completely.
    5. Repeat above with remaining muffin mixture.

    Variations

    You can replace choc chips with dried cranberries or frozen blueberries.

    Make it dairy free: Use dairy-free chocolate chips.

    HFG tip

    These muffins will keep for up to three days in an airtight container.

    Freeze in sealed bags for up to three months. Defrost overnight before packing into lunch boxes.

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