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Oat and peanut muffins


Oat and peanut muffins

Ingredients 14
Servings 6
Time 15 minutes

Ingredients

  • 5
    ml
    bicarbonate of soda
  • 250
    g
    dates
  • 180
    ml
    rooibos tea, hot
  • 250
    ml
    oats
  • 180
    ml
    desiccated coconut
  • 250
    ml
    stone-ground white bread flour
  • 10
    ml
    baking powder
  • 5
    ml
    ground cinnamon pinch of salt
  • 250
    ml
    unsalted peanuts
  • 2
    eggs
  • 30
    ml
    canola oil
  • 60
    ml
    brown sugar or honey
  • 60
    ml
    peanut butter (sugar- and salt-free) coconut shavings
  • TO SERVE: peanut butter mixed with a little honey fresh berries (optional)
 

Method

30-45 minutes
 

Sugar-free peanut butter is a tasty spread for these muffins. Dates provide the sweetness

Preheat the oven to 180°C. Grease the hollows of a muffin tin well with nonstick spray or line with baking paper cups.

1. Sprinkle the bicarbonate of soda over the dates, pour the hot rooibos over and set aside to cool.

2. Mix the dry ingredients then add the peanuts.

3. Beat the eggs, oil, sugar or honey and peanut butter together, add the dry ingredients and mix well.

4. Spoon the batter into the prepared muffin tin, arrange coconut shavings on top and bake for 30-45 minutes or until golden brown and done.

5. To serve Halve the muffins and spread peanut butter and honey mixture on each half. Serve with berries (if using).

 

Read more on: muffins  |  oats  |  recipe
 

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