Banana oat muffins



- 2 large ripe bananas

- 2 cups of oat flour (wholegrain oats blended)

- 2 tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- ½ tsp cinnamon  

- ¼ cup melted coconut oil

- ¼ cup coconut sugar

- 1 cup frozen raspberries

- ¼ cup chocolate chips   

- ¼ cup soy milk

 We have used medium size muffin tray for this recipe (makes about 9)


Preheat oven to 180 degrees.  In a large bowl mix oat flour, baking powder, salt and cinnamon. In a separate bowl break up the bananas and sprinkle over the baking soda then mash, add melted coconut oil and sugar. Combine both mixtures now add the soy milk. Once well combined fold through the raspberries and chocolate chips. Line your tray with muffin cases or grease the tin with melted coconut oil. Evenly distribute the mixture throughout the muffin tray roughly ¼ of a cup to each. Optional to sprinkle extra chocolate over each. Bake for 20 minutes or until golden brown.

 As always, let us know what you think if you make them tag us on Instagram with photos! @simpleigh_raw

 Simone. xx

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