Banana, avocado and wattleseed muffins

6–12 muffins

Banana, avocado and wattleseed muffins
Photo: Rebecca Sullivan

Perfect for back-to-school lunch boxes, these muffins will fill bellies and taste great!

Ingredients

2 ripe bananas, mashed
1 ripe avocado, mashed
3/4 cup rolled oats
2 free range eggs
1/2 cup full cream or nut milk
1/2 cup of nuts, chopped
1/4 cup 100% pure maple syrup
1 tablespoon raw honey
2 cups flour 
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1.5 teaspoons wattleseed, ground or extract
1 teaspoon bee pollen and a little extra to decorate (optional)

Method

Preheat oven to 180°C. Line a large (6-cup) or small (12-cup) muffin tray with paper cases. In a large bowl, whisk together the eggs, maple syrup, honey and vanilla extract, until the mixture becomes frothy. Mix in the mashed bananas, avocado, nuts and milk.

In a separate bowl, combine the rolled oats, flour, baking soda, wattleseed, bee pollen and cinnamon. Add the wet mix to the dry ingredients and mix with a wooden spoon, until just combined. Note: it is important to not over mix or the muffins will be rubbery in texture. Divide the batter evenly between the patty cases. Sprinkle with bee pollen.

Bake the muffins for 20–25 minutes, or until a skewer inserted into the middle of the muffin comes out clean. Leave the muffins to cool in the pan and then place them onto a wire rack to cool completely.

Recipe: Rebecca Sullivan