Good, simple, food has always been close to my heart — nourishing my body, bringing joy to my soul, and sharing moments with the people I love. This recipe is a Heartcore favourite, and we thought you might enjoy it too. And for me, it’s all about balance — a little bit of everything in moderation. I choose not to eat meat very often, but everything else goes. Thankfully, our team also share the same feeling, and we create many moments of connection through our home-made creations! This recipe is a Heartcore favourite, made by Ashleigh, our Head of People — tweaked slightly from one of her favourite food bloggers, 365wholesome days, and we thought you might enjoy it too. Packed with love, wholesome ingredients and best served warm.
Ingredients:
1 ½ Cups Whole-Wheat Flour
½ Cup Rolled Oats
2 Tbsp Ground Flaxseed
2 Tbsp Chia seeds
1 ½ Tsp Ground Cinnamon
1 ½ Tsp Baking Powder
1 ½ Tsp Bicarbonate of Soda
¼ Tsp Fine Sea Salt
1/3 Cup Greek Yoghurt (or plant-based alternative)
1/3 Cup Whole Milk (or plant-based alternative)
2 Large Eggs
¼ Cup Coconut Oil, Melted
½ Maple Syrup or Honey
2 Medium Bananas, Mashed
1 Tsp Vanilla Extract
Method:
Preheat your oven to 180C and line 12-cup muffin tray with paper cases. In a large bowl mix together the dry ingredients, and in a separate bowl mix together all the wet ingredients. Combine the wet into the dry, ideally using a metal spoon and folding gently. Try not to overmix, as it makes your muffins dense and chewy. Spoon the mixture into the muffin cases and top with a sprinkle of oats and a little demerara sugar (for some added crunch and sweetness). Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5-10 minutes before transferring to a wire rack. Best enjoyed from the oven, and ideally shared! But they’ll keep for 3 days in an air-tight container and are nice warmed up for 5 mins in the oven and topped with your favourite nut butter.