Banana Muffins
Serving Size:
12 Muffins
Prep Time:
Banana Muffins with Almond and Oat Milk.
Ingredients
Muffins
- 1/2 cup MILKLAB Almond
- 1/4 cup MILKLAB Oat
- 1 cup caster sugar
- 1/2 cup coconut oil
- 2 eggs
- 3 large over ripe bananas
- 1 tsp vanilla essence
- 1/2 tbsp baking powder
- 2 1/2 cups self raising flour
- 1 tsp bicarb soda
Oat Milk Glaze
- 1 3/4 cups icing sugar
- 1/4 cup MILKLAB Oat
- 1 tbsp coconut oil
- 1 tsp vanilla
- 1/2 tbsp brown sugar
Method
- Preheat oven to 180°C and prepare baking moulds.
- Combine all dry ingredients into a bowl. In a separate bowl, combine sugar & coconut oil with a mixer until the sugar has dissolved.
- Add in the eggs and vanilla, mix well until incorporated.
- Mash bananas and mix into the wet mixture. Then add in the almond & oat milk.
- Add the dry ingredients into the wet mixture, slowly incorporate until well combined.
- Portion into baking moulds and bake for 15 minutes, or until a skewer inserted into the centre comes out clean.
- Make the Oat Milk Glaze by whisk together milk and sugar in a bowl.
- Add in coconut oil in portions to remove any lumps.
- Whisk in remaining ingredients until there is a smooth consistency.
- Add in more icing sugar to thicken or add in more milk to make the consistency thinner.
- Drizzle over muffins and serve.
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