Fri, 22 March 2019
Ingredients
· 60g raisins
· 2 tbsp honey
· 90ml vegetable oil - rapeseed, light olive oil
· 1 egg
· 2 overripe bananas
· 1/2 tsp vanilla essence
· 125g oat flour
· 125g jumbo oats
· 1 tsp baking powder
· 1 tsp ground cinnamon
· 1 tsp ground ginger
· 60g plus 1 tbsp desiccated coconut
· 50g pecans, roughly chopped
· 1 small apple, grated
· 1 carrot, grated
· 60g pineapple, small chunks
· 4 tbsp plain yoghurt
Method:
1. Preheat an oven to 200°C/180°C fan/400°F and grease or oil a muffin or bun tray.
2. Place the raisins in a bowl and cover with water.
3. Whisk the honey, oil, bananas, egg and vanilla extract together until a smooth mix is formed.
4. In a large mixing bowl, sieve the flours, baking powder and spices together.
5. Pour in the liquid ingredients and mix well. Add the 60g of desiccated coconut with all the remaining ingredients and combine until no streaks of yoghurt are visible.
6. Place generous tablespoons of the mixture into each muffin case. Sprinkle over the remaining tablespoon of desiccated coconut.
7. Bake in the oven for 20-25 minutes or until a skewer comes out clean.
8. Allow to cool for 5 minutes in the muffin tray before easing out and cooling fully on a wire rack.
