Serves: 22 (makes 44 mini muffins)
Time to make: 35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
Total cost: $13.20 / $0.30 per serve
1/2 cup oil
1/2 cup apple purée
1 banana, mashed
2 eggs, lightly beaten
1 cup self-raising flour
1 teaspoon baking powder
1/3 cup ground LSA
1/3 cup milk chocolate chips
1/2 cup oats, to top
Step 1Heat oven to 180°C. Line 2 x 12-hole mini-muffin trays with paper liners (you’ll need to use the trays again for the second batch).
Step 2In a large bowl, combine the oil, apple purée, banana and eggs. Stir in the flour, baking powder, LSA and, finally, the chocolate chips. Mix well.
Step 3Spoon into baking liners until they are 3/4 full. Sprinkle with oats and place into oven for 10-12 minutes until risen and golden brown.
Step 4Remove from oven and leave to cool in tray for 5 minutes. Remove muffins from tray and place onto wire rack to cool completely.
Step 5Repeat above with remaining muffin mixture.