We are currently in Singapore visiting my sister and Baby Zand's cousins. It's been a week of fun, sunshine, and swimming. Plus an entire new household of toys - needless to say Baby Zand has been in heaven. For me, I've been able to test out what it's like having 4 kids - it's a never in a million years for me! :-) Plus we've been enjoying some of my favorite dumplings, coconut buns, and lots of fresh tropical fruit.
Last week I had a lovely friend from Shanghai come over, and I wanted to bake something. I threw whatever I could find in my sister's blender into the blender, baked it, and out came these gooey, moist muffins that are just so good, I baked another batch 2 days later :-). You voted on Instagram that you want this recipe - so here it is!
Preparation time: 40 minutes
Makes 12 muffins:
2 cup oats
1 cup melted virgin coconut oil
1/2 cup maple syrup or honey
1/2 cup water
2 Tbsp almond butter
4 tsp baking powder
3 tsp ground cardamom
2 tsp vanilla extract
1 tsp baking soda
Pre-heat the oven to 175°C/ 350°F, and line a muffin tray with paper muffin cups.
Put oats in food processor, and process until you have a grainy flour. Put ground oats to the side.
Add bananas, coconut oil, maple syrup, water, and almond butter in food processor, and blend until smooth and creamy.
Add all the other ingredients including the ground oats, and mix together until you have a smooth batter.
Fill muffin cups about 3/4 ways full.
Bake for 20 minutes.
Let cool off slightly, then enjoy still slightly warm.