Vic's Bowls banana and coconut bunny muffins
Dry rolled oats
1 cup(s), (90g)
2 medium, over ripe, mashed
Sugar-free maple flavoured syrup
¼ cup(s), (60ml)
¼ tsp, coconut variety
Almond milk unsweetened
½ cup(s), (125ml)
1 x 3 second spray(s)
- Preheat oven to 180℃ fan forced. Lightly spray 7 x ⅓ cup (80ml) firm paper muffin cases with oil.
- In a large bowl, whisk together banana, eggs, syrup, essence and milk. In a medium bowl combine oats, flour and baking powder. Fold oat mixture into banana mixture but do not over mix or the muffins will be tough. Pour mixture evenly into prepared muffin cases.
- Bake for 20 minutes. Sprinkle coconut flakes on top of each muffin, bake for a further 10 minutes or until golden brown and a skewer inserted in the centre comes out clean.