Oats and Coconut Muffins Recipe Spiced with Chai Masala
Description:
The Oats and Coconut Muffins Spiced with Chai Masala is a perfect snack that combines health and flavor in every bite. A fantastic recipe to enjoy during the summer, these muffins are made with oatmeal flour, enriched with ripe bananas and coconut, and infused with the aromatic warmth of chai masala. These light and fluffy muffins are a great choice for breakfast or a tea-time snack, offering a balance of natural sweetness and spice. The muffins are easy to prepare and can also be baked as a loaf if preferred. This recipe is suitable for anyone looking for an egg-based treat that is both nutritious and indulgent.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Bananas | 2 (overripe is better) |
| All Purpose Flour (Maida) | 3/4 cup |
| Instant Oats (Oatmeal) | 3/4 cup |
| Coconut (Desiccated or Fresh) | 1/4 cup |
| Chai Masala | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1 teaspoon |
| Milk | 3/4 cup |
| Oil | 1/4 cup |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Maple Syrup | 1/4 cup |
| Vanilla Extract | 1 teaspoon |
| Whole Egg | 1 |
Preparation Time
25 minutes
Cooking Time
20 minutes
Instructions
-
Preheat the Oven:
Start by preheating your oven to 180°C (350°F). Line your muffin pan with paper liners or grease it lightly with oil or butter. -
Prepare the Oats:
Take the instant oats and pulse them in a blender until they turn into a rough powder. This will create an oatmeal flour, giving your muffins a tender texture. -
Sift Dry Ingredients:
In a mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. To this, add the chai masala, grated coconut, and your prepared oats flour. Whisk everything together to ensure it’s well combined. -
Mash the Bananas:
Mash the ripe bananas with a fork until smooth, and set them aside in a separate bowl. -
Beat Wet Ingredients:
In another large mixing bowl, beat the whole egg for 1-2 minutes until slightly frothy. Then add the milk, yogurt, maple syrup (or honey), and oil. Whisk together until the mixture becomes light and creamy. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients, folding gently with a spatula to form a smooth, lump-free batter. Make sure not to overmix, as this can make the muffins dense. -
Scoop and Bake:
Spoon the batter into the muffin liners, filling each about 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. -
Cool and Serve:
Once baked, transfer the muffins to a wire rack to cool. Serve warm for a delightful breakfast or tea-time snack. Store any leftovers in an airtight container in the fridge.
Serving Suggestions:
Enjoy these aromatic and wholesome Oats and Coconut Muffins with a warm cup of tea or coffee. They make an excellent morning breakfast or an afternoon snack for both kids and adults. You can also pack them for a quick and easy on-the-go bite!
These muffins are not only delicious but also nourishing, thanks to the rich combination of oats, coconut, and bananas. The chai masala adds a lovely spiced kick that makes them unique and perfect for those who love flavorful baked goods.
