BANANA, COCONUT AND OATS BREAKFAST BITES
Healthy banana-coconut muffins made with rolled oats flour and flax eggs. Go ahead and have a second helping, these are good for you.
- 2 ripe bananas
- 2 flax meal eggs*
- 3 tablespoons aquafaba**
- 3 tablespoons brown sugar
- 3 tablespoons olive oil
- ½ cup almond milk
- 1 cup oat flour
- ½ cup almond flour
- 1 teaspoon baking soda
- 2 tablespoons desiccated coconut
- ¼ cup chocolate chips, optional
Preheat oven to 325 ºF/163 ºC.
In a small bowl, whisk the flax meal eggs into the mashed banana. Whisk in the sugar, oil, aqua-faba and milk. Add the oat flour, shredded coconut and baking soda and mix until just combined.
Pour the batter into the prepared greased muffin pans or brownie pan and bake for 25 to 35 minutes.
Let it cool for 10 minutes, then transfer to a wire rack to cool.
Decorate with shredded coconut or chocolate glaze or both.
*FLAX MEAL EGGS
The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2½ teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous.
Aquafaba is the liquid leftover from cooked chickpeas. You can obtain it two ways:
Drain a can of chickpeas and reserve the liquid.
Cook your own chickpeas and reserve the leftover cooking liquid.
Beginners should rather use the drained liquid from canned chickpeas.
Recipe and photos: Ruchi Oswal