Flourless Mango And Banana Blender Muffins
Serves
12
Preparation
10
minutesCooking
25
minutes*Dairy-free, nut-free, refined-sugar free
Ingredients
2 2 cups rolled oats, plus 1 Tbsp extra
1 1 mango
1 1 ripe banana
2 2 free-range eggs
½ cup ½ milk (we used oat milk)
2 Tbsp 2 extra virgin olive oil
2 Tbsp 2 honey
1 tsp 1 baking powder
½ tsp ½ bicarbonate of soda
Method
- Preheat oven to 180°C fan-forced. Line 12 holes of a ⅓-cup-capacity muffin tin with paper cases.
- Place oats in the jug of a high-speed blender and blitz for about 10 seconds or until very finely chopped.
- Dice mango flesh and place ½ in a bowl, setting it aside for garnishing. Place remaining mango flesh into the jug of a blender with the blitzed oats, then add all remaining ingredients, except 1 Tbsp extra oats. Process until smooth.
- Pour batter into holes. Scatter with remaining mango and extra oats. Bake for 20-25 minutes or until light golden brown.
- Set aside to cool for at least 15 minutes, or cooled to room temperature, ready to pack into lunchboxes.
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