With the soft wholegrain oat and walnut muffins, having breakfast is truly a pleasure.
Very soft, slightly moist and crunchy, these little cakes are also very fragrant and pleasant to bite into.
As it’s now known, I’ve gradually changed my eating habits, so making healthier and more conscious choices is part of this path. My research is essentially based on recipes that are easy to make, with few minimally refined ingredients and, where possible, without added sugars.
So experimenting with new recipes to share with you is really fun as well as stimulating; behind each one there is always research, balancing of ingredients and a lot of passion that I hope comes through.
But back to our soft wholegrain oat and walnut muffins, I assure you they are really very soft, sweet just the right amount and filling; one is enough for me in the morning with a cup of plant-based caffè latte and I’m good until lunch.
Follow me in the kitchen, take out a bowl and a fork and discover how easy it is to take care of yourself even when preparing simple muffins.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 18 Minutes
- Portions: 5 muffins
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
- 1 medium banana (ripe)
- 1 egg (medium)
- 1/2 cup oat flour (wholegrain)
- 2 2/3 tbsp oat milk
- 1 tsp baking powder
- 2 tsp brown sugar (or honey)
- 2 tbsp walnuts (coarsely chopped)
Tools
- Muffin pans
- Paper liners
Steps
PREHEAT THE OVEN TO 356°F (CONVENTIONAL) OR 338°F (FAN-FORCED).
Peel and mash the banana with a fork.
Mix the mashed banana, the egg and the plant-based milk together with a fork in a bowl.
Add the sugar and blend it in.
Fold in the dry ingredients, still mixing with the fork.
Finally, add the coarsely chopped walnuts.
Line the muffin tin with paper liners, pour the batter into the molds and, if you like, decorate the top with a few walnut pieces. Bake for about 18/20 minutes (depends on your oven).
Storage
The soft wholegrain oat and walnut muffins keep in a pantry container for 3 days; alternatively you can freeze them and thaw as needed.
FAQ (Questions and Answers)
Can I add more sugar?
Sweetening is very personal; if the bananas are ripe you don’t need to overdo the sugar.
What other nuts can I use instead of walnuts?
With bananas, hazelnuts or almonds work very well.
Can I use chocolate chips instead of walnuts?
Of course, use the same amount as the walnuts.
