Avocado and oat muffins

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How to make Avocado and oat muffins

  • Yield : 16
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 2 cups (300g) wholemeal self-raising flour
  • 1 cup (100g) rolled oats
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (95g) dark chocolate chips
  • 2 Coles Australian Free Range Eggs
  • 1 cup (250ml) buttermilk
  • 1/4 cup (60g) coconut oil, melted
  • 1 avocado, peeled, stoned, mashed
  • 1 banana, mashed
  • 2 tablespoon rolled oats, extra
  • 2 tablespoons brown sugar, extra

Method

  • Step 1 Preheat oven to 200C. Line 16 holes of two 12-hole, 1/3-cup (80ml) muffin pans with paper cases.
  • Step 2 Combine the flour, oats, sugar and chocolate chips in a large bowl. Combine the eggs, buttermilk, oil, avocado and banana in a separate bowl. Add the egg mixture to the flour mixture and gently stir with a wooden spoon until just combined. Spoon evenly among the paper cases. Combine the extra oats and extra sugar in a small bowl. Sprinkle oat mixture over the muffin mixture in the pans.
  • Step 3 Bake for 20 mins or until muffins are golden and a skewer inserted in the centre comes out clean. Turn out onto wire rack to cool completely.

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