Banana blueberry & oat muffins

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Banana, blueberry & oat muffins

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Fresh blueberries bursting from the sides!

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Berry nice treat

Now Lord knows I’m not the finest baker in the land. Truth be told, I’m more of a savoury girl myself, but I have been practising. Feeling buoyed after my recent Banana Bread success I sought to capitalise on my baking cred and after some experimentation (read disaster ending in purple sugarless muffins) I’ve come up with a low fat, low sugar, no refined anything muffin…..I don’t mean to toot my own horn, but I’m feeling quietly confident that this little piece of goodness is so healthy you could even substitute it for breakfast, if you were pressed for time and on the run.

Most of the sweetness comes from the overripe bananas (the riper they are the sweeter your muffin) and also from maple syrup which is a natural sweetener (just make sure it’s the real deal…you’ll know by checking the ingredients list, there should be just the one..maple syrup!). The banana and maple syrup also keep things moist so you don’t need too much in the way of fats, I’ve just popped in a bit of vegetable oil. Feel free to use butter if you like, I just couldn’t be bothered rubbing in the butter to the flour so I added the oil to the wet ingredients. It was much faster and easier and didn’t make any difference to the end result.

I’ve popped in some oats for the beta glucan which has some cholesterol lowering properties and also because they add some fibre (and really just because I like the texture) and also blueberries for their antioxidants and because I like it when they burst after I take a bite! You can swap these for raspberries if you like, or a mixture of the two (fresh or frozen is fine).

These sweet treats are so easy to make the kids could even lend a helping hand….heck, put you’re feet up and let them do all the heavy lifting, you’ve earned it!

 

Enjoy xx

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Banana, blueberry & oat mufins

By June 26, 2014

  • Prep Time : 5 minutes
  • Cook Time : 25 minutes
  • Yield : 12

Instructions

Preheat oven to 180°C and line a 12 hole (1/3 cup) muffin pan with paper patty cases.
Sift the flour and cinnamon into a large bowl.
In another bowl lightly whisk the egg and then stir in the oil, milk and maple syrup. (I use maple syrup instead of sugar as it is a natural sweetener and is unrefined).
Add the liquid ingredients to the flour and cinnamon along with the mashed banana and oats and stir until just combined. Last of all stir in the blueberries…if you stir them in any earlier the mixture goes purple and you get purple muffins, it doesn't change the flavour it just makes them look a bit funky so don't worry if you forget this step.
Spoon the prepared mixture into the paper patty cases and then bake in the oven for around 20-25 minutes…you can pierce with a skewer and if it comes out clean they're done. Stand the muffins in the tray for 5 minutes before turning out onto a wire rack to cool.
These lovely oaty muffins will store in an airtight container for a week (if they last that long in your pantry…mine are usually gobbled up quite quickly.
Enjoy xx
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2 Responses to Banana blueberry & oat muffins

  1. Brigid

    Yum! You get the big tick from my little ones: “Dear Karly. Your recipe is the best recipe we’ve had so far. It has a good flavour to it. We had it with rooibos tea, carrots and celery on a plate on Monday after school. Thank you very much!”

    • karlyzac

      Your little ones are more than welcome and thank them very much for their lovely letter. I’m tickled! (and very impressed with the quality of their afternoon snacks….gold stars all round!) xx

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