Yield: 2–3 muffins
Time: 10 min prep + 18–25 min bake
Oven: 170°C fan-forced
Ingredients
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30g Agni Chai (1 scoop)
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40g rolled oats
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blend 20g into coarse oat flour
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keep 20g whole
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70g ripe banana, mashed
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1 large egg
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60g thick plain Greek yoghurt
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40ml milk
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8g almond butter
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½ tsp baking powder
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¼ tsp vanilla extract
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8g chopped toasted walnuts (optional)
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Optional for topping: thin banana slices
Method
1. Prep
Preheat oven to 170°C fan-forced.
Line or grease 2–3 muffin cups.
2. Mix dry ingredients
In a bowl, combine:
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blended + whole oats
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Agni Chai
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baking powder
3. Mix wet ingredients
In another bowl, whisk together:
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mashed banana
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egg
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Greek yoghurt
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milk
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Melted butter
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vanilla
4. Combine
Fold wet ingredients into dry until just combined.
Let the batter rest for 5–8 minutes so the oats and powder hydrate.
If the batter seems too thick: add 10–15ml extra milk.
5. Fill
Spoon batter into muffin cups, filling each ⅔–¾ full.
Top with:
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chopped walnuts
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optional banana slices
6. Bake
Bake for 18–25 minutes.
Start checking at 18 minutes.
They’re ready when:
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tops are set
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a skewer comes out without wet batter
7. Cool
Cool in the tin for 5 minutes, then transfer to a rack.