Aloha folks! K is coming over for tea so it’s time for a new bake creation, woohoo!
I’m inviting summer into my home (even though it’s summer all year round in Singapore anyway, haha!) because I’m going to make Tropical Muffins.
With lovely tropical fruits like banana, pineapple, passionfruit and mango. Really reminds us of summer and holiday, eh. 😄
The special thing about today’s Tropical Muffins Recipe is that I’ve not used any plain flour. In fact, these muffins are wholly made from homemade oat flour (or pulverised rolled oats). And as usual, I will try to keep my baking light with less sugar and will use healthier alternatives like sunflower oil and skimmed milk instead of melted butter and whole milk.
As there are so much fresh fruits used in this recipe, there is really no need to add too much sugar. One other way to make the muffin even more tasty (and pretty) is to put some mashed mango on top to give it an added layer of texture as well as sweetness.
As I tend to keep my muffins in the fridge till next day for breakfast or brunch, I like to use more liquid (like milk) in the batter to keep the muffins moist while chilled. It works every time. However if you prefer fluffier muffins that are best eaten on the same day, you can reduce the amount of milk by half.
- 220g rolled oats, pulverised till fine
- 75g rolled oats
- 1/2 tsp sea salt
- 2 tsp baking powder
- 90g light brown sugar
- 4 tbsp sunflower or canola oil
- 2 eggs
- 200ml skimmed milk
- 1 ripe banana approx. 100g, peeled & mashed
- 1 ripe mango, peeled & diced
- 400g pineapple, diced
- pulp from 3 passion fruit
- 1 ripe mango, peeled & mashed (as topping)