Banana and oatmeal raisin muffins
Yield: 12 muffins | Preparation time: 15 minutes | Baking time: 20 minutes
1/2 cup raisins
1 tbsp water
1 and 1/2 cups oat flour (best option is to buy gluten and wheat free porridge oats – you can find these in Tesco – and grind them yourself)
1 tsp baking powder (wheat and gluten free)
1/4 teaspoon soda (wheat and gluten free)
1/4 teaspoon salt
1/2 cup quick oats + extra for topping
1/2 cup almond milk
1 large egg
1/2 cup coconut oil
4 overripe bananas
1. Soak raisins in the water. Chill for 2-3 hours. Once ready to use, remove from the fridge, squeeze dry and pat down with a paper towel.
2. Preheat the oven to 380 degrees farenheit (or 190 degrees celcius). Line a 12-cake baking pan.
3. Sieve the flour, baking powder, baking soda and salt into a bowl. Whisk to mix the dry ingredients together. Set aside.
4. Combine the quick oats and milk together in a separate bowl. Set aside.
5. In a new bowl, beat the egg, add in the coconut oil and beat to incorporate. Mash the bananas and add to the egg and coconut oil. Mix well.
6. Make a well in the centre of the dry ingredients and pour in the egg, oil and banana mixture. Use a spatula to fold the oat flour into the centre until all is combined with no trace of flour.
7. Next, fold in the oat and milk mixture. Add the raisins and fold a few more times. Do not over mix.
8. Spoon the batter into the liner until 75-80% full. Sprinkle some oats on the top.
9. Bake at 380 degrees farenheit (or 190 degrees celcius) for 10 minutes. Then reduce the temperature to 350 degrees farenheit (or 180 degrees celcius) and bake for a further 8-10 minutes or until a cake tester inserted into the centre comes out clean. Transfer muffins onto a wire rack to cool. Store in an air tight container to keep fresh.