OAT MUFFINS
BY ANKIT AGARWAL
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Ingredients

  • • 2 cups KOSH Oats Atta
  • • ½ cup Instant oats
  • • 2 tsp baking powder
  • • ½ tsp cinnamon
  • • A dash of nutmeg
  • • ¼ cup brown sugar (optional)
  • • 1 cup non-dairy milk
  • • 1 whole banana, cold
  • • ½ tsp almond extract (optional)

Method

  • • Transfer instant oats to a blender and blend for a few seconds.
  • • Carefully spoon out 2 cups of KOSH oats Atta and transfer to a mixing bowl.
  • • Whisk in baking powder, cinnamon, nutmeg and sugar, and set aside.
  • • Add non-dairy milk and banana to the blender and blend until well combined.
  • • Pour into oat flour mixture, add raisins and stir to combine.
  • • Add a handful (about 1/3 cup) instant oats and stir. If it's still runny, add more oats. he batter should be thick like oatmeal, but not dry.
  • • Set batter aside and preheat oven to 375F.
  • • Grease a muffin pan and spoon batter into the pan.
  • • The batter will thicken and get a little sticky/tacky as it sets.
  • • If it's so thick you can't stir it easily, thin it out with a little non-dairy milk, but you shouldn't need to.
  • • Spoon into 12 cups, top with cinnamon (and brown sugar if you like) and bake 10-15 minutes, or until firm to the touch and a toothpick inserted comes out clean.
  • Note: If you have a rather ripe (very sweet) banana, you probably don't even need the sugar, especially if you're used to eating unsweetened oatmeal. Or you could add a few dates in with the nondairy milk and banana for a naturally sweet alternative.
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