3 cups jungle oats (1 ½ cups whole, 1 ½ cups ground)½ teaspoon bicarbonate of soda2 tspns baking powder½ teaspoon sea salt2 tspns cinnamon powder2 ripe bananas, mashed 2 eggs½ cup maple syrup (or honey)¾ cup milk3 tspns vanilla essence
Preheat your oven to 170°C. Line a muffin pan with cupcake liners or use spray and cook and set aside. In a blender, add 1 ½ cups of jungle oats and blend until it turns into a fine flour. Add the oat flour to a medium bowl, along with another 1 ½ cups of whole oats. Add the bicarbonate of soda, baking powder, sea salt and cinnamon and mix everything together. In a large bowl, add ripe bananas and mash them with a fork. Then add eggs, maple syrup, milk and vanilla and whisk together. Next, add the dry ingredients into the wet ingredients bowl. Stir everything and then let the batter sit for 10-20 minutes to let the oats soak up the mixture. Spoon into muffin pan and fill to the top of cupcake liners. Place in oven for 25-30 minutes, or until toothpick comes out clean from the muffin. Let it cool on a rack for 10 minutes before serving. Store in an airtight container for up to 1 week.