Ingredients
Bowl 1:
- 1 cup fine-cut rolled oats (100 g)
- 1 cup buttermilk (250 ml)
- 1/2 cup melted butter (115 g)
- 1/3 cup brown sugar mascabado (50 g)
- 1 large ripe banana, mashed
- Pinch of cinnamon (Ceylon)
- 1 large egg, lightly beaten
Bowl 2:
- 1 cup spelt flour, or a mix of white (70 g) and whole (50 g)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 400°F / 200°C and grease a muffin pan with butter or line with muffin liners.
- In a large bowl, combine the oats and buttermilk and let stand for 10 minutes.
- Add the butter, brown sugar, banana, cinnamon and egg. Adding one ingredient at a time, stirring well with a spatula each time before adding the next ingredient.
- In a separate bowl, whisk together the flours, salt, baking soda and baking powder.
- Gently stir the dry ingredients into the wet ingredients until just combined. Do not over mix!
- Distribute the batter evenly between the lined muffin tin and bake for 20-25 minutes, until lightly golden brown and firm to the touch.
- Allow the muffins to cool for 5 minutes before lifting out of the tin. Then transfer to a wire rack to fully cool (or enjoy while still warm!).
Nutrition
Notes
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