This recipe yields around 5 to 6 muffins depending upon the size of the molds.
OVER RIPE BANANA - 2
OATS - 45GM
WHOLE WHEAT - 30GM
JAGGERY POWDER - 30GM
COCONUT OIL - 2 TABLESPOON
MILK - 2 TABLESPOON
VANILLA EXTRACT - 1 TEASPOON
BAKING POWDER - 1 TEASPOON
BAKING SODA - ¼ TEASPOON
APPLE CIDER VINEGAR/ NORMAL VINEGAR - 1 TEASPOON
SALT - A PINCH
CINNAMON - 1 TEASPOON
CHOCO-CHIP - 10GM
WALNUT - 2 CRUSHED
Preheat the oven to 180°C. Keep your muffin molds ready with the muffin liners.
Whisk the oats flour, whole wheat, baking powder, baking soda, salt and cinnamon together in a medium bowl.
Set aside. In a mixer, add the bananas, jaggery, milk, coconut oil, vinegar and vanilla extract and give it a nice mix at medium speed.
Take out your wet ingredients in a bowl.
Pour the dry ingredients into the wet ingredients, then whisk using the cut and fold method until combined.
Add your walnuts and chocolate chips, fold them in now. Batter will be thick.
Spoon the batter into liners, filling them all the way to the top.
Bake for 25-30 minutes in the oven, reduce the oven at 180°C.
Insert the toothpick in the middle to check whether it’s cooked or not.
Bake for an additional 5-10 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.