These colourful muffins burst with wonderful tropical flavours from coconut yogurt, bananas, and pandan leaf extract.
Spongy and moist, they're a real delight to bite into.
Blitz the oats in a food processor until finely ground.
Blend the bananas or mash them with a fork.
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Combine oat flour, rice flour, starch, baking powder, and a pinch of salt in a bowl.
Then, tip in the bananas, yogurt, milk, and pandan essence.
Work the ingredients into a smooth green batter.
Then, divide it among muffins cases, filling them to the top.
Bake the pandan muffins for 25 minutes at 200°C (390°F) and let them cool down on a rack.
Finally, brush them with maple syrup and sprinkle them with coconut flakes.
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