Porridge Muffins

What do you get when you bang our Apple Porridge Pie into muffin trays? Only the greatest mini breakfast creation of all time. If you don’t have time to soak overnight, that’s cool – your oats will just have a bit more bite. I also love adding in a touch of fruit. My two favourites are 1/2 cup raisins or an apple cut into 1cm pieces. I add these both into the mix that gets soaked overnight.

From the ebook 'Nourish Treats' by Ora Manly

3 cups rolled oats
2 cups whey or nut milk or water
1/2 cup maple syrup
1 tbsp apple cider vinegar
1 tsp cinnamon
1/4 tsp sea salt
3 tbsp hemp flour or
buckwheat flour
1 banana, chopped
1/3 cup nut butter or peanut butter
1 tsp bi-carb soda, sifted
1 tsp baking powder, sifted
4 tbsp extra virgin olive oil
3 eggs

1. The night before, get a small bowl or Tupperware and mix together the oats, whey, maple syrup, vinegar, cinnamon, salt, flour and banana until combined. Cover and leave on the bench overnight (at least 8 hours).
2. When you’re ready to bake, preheat the oven to 180℃. Using coconut oil or olive oil, grease a 12 x muffin tray.
3. If your bowl/Tupperware is big enough, continue to add in the ingredients. Otherwise transfer to a larger bowl. Add in the nut butter, bi-carb soda, baking powder, olive oil and eggs and mix thoroughly until combined.
4. Spoon the mixture evenly between the 12 muffin moulds and bake for 30 minutes or until lightly golden.
5. Let the muffins cool before taking them out of the trays. If you want to fancify these, you can add a dollop of nut butter/peanut butter on top with a slice of fresh banana.

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