Ingredients (6 Muffins):

Liquid ingredients:

  • 1 banana, very ripe
  • 1 egg, beaten
  • 1 tablespoon coconut oil
  • 1 tsp vanilla pulp

Dry ingredients:

  • 60 g oat flakes, ground to oatmeal in a blender
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • some lemon zest
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 100 ml plant milk (I used coconut milk)

  1. Preheat the oven to 180ºC top/bottom heat.
  2. Whisk the liquid ingredients in a bowl until frothy.
  3. Add the dry ingredients and mix well. Gradually add the coconut milk. You may need a little more or less coconut milk if needed, but the batter should not be too runny.
  4. Grease muffin cups and fill cups 3/4 full with batter. Bake in the preheated oven on the middle rack for 18-20 minutes. The muffins should rise nicely during this process.
  5. Check with a chopstick to make sure the muffins are cooked through. Remove from oven and let cool or serve directly warm.