MannaBrew Muffins

Soft and lightly sweet muffins infused with the subtle roasted notes of MannaBrew.

Makes: 10–12 muffins

Difficulty: Easy

Preparation time: 15 mins

Cooking time: 18–22 mins

Ingredients

Dry Ingredients

• 150 g oat flour (or almond flour for a grain-free alternative)

• 5 g (1 tsp) baking soda

• 2.5 g (½ tsp) ground cinnamon

• 1.5 g (¼ tsp) fine salt

• 60 g chopped nuts (walnuts or pecans, optional)

• 40 g dark chocolate chips or raisins (optional)

Wet Ingredients

• 250 ml MannaBrew, strongly brewed and cooled

• 2 ripe bananas, mashed (approx. 200 g)

• 2 large eggs (or flax eggs: 2 tbsp ground flaxseed + 6 tbsp water)

• 60 ml melted coconut oil or olive oil

• 60 ml pure maple syrup or honey

• 5 ml (1 tsp) vanilla extract

Instructions

1. Preheat & Prep: Preheat your oven to 180°C (conventional) or 160°C (fan-forced). Line a 12-cup muffin tin with paper liners or grease lightly with oil.

2. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, baking soda, ground cinnamon, and salt.

3. Blend Wet Ingredients: In a separate medium bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup, vanilla extract, and cooled MannaBrew until smooth and unified.

4. Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined (do not overmix). Gently fold in the optional chopped nuts and dark chocolate chips or raisins.

5. Fill: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.

6. Bake: Bake at 180°C for 18–22 minutes, or until a wooden toothpick inserted into the centre of a muffin comes out clean.

7. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

TIP: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Warm briefly before serving.