Moist, crumbly and sweet, who doesn’t love a good muffin? The perfect easy snack for school, work or uni these tasty muffins are lower in fat and sugar and higher in fibre.
Oat flour makes a great substitute for white flour and means you can have the added benefit of extra fibre and beta-glucan without the cardboard taste of wholemeal flour. The best part is that it isn’t expensive to make, al you have to do is buy a bag of rolled oats and blitz them in a food processor or high powered blender until smooth.
You can use any berries in these muffins (I usually just use mixed frozen berries) or you could even use chopped mango for something different.
Whats good about them; oats are a good source of fibre, using Stevia means these muffins are virtually sugar free.
- 1⅔ cups rolled oats
- 3 ripe bananas
- ¼ cup rice bran oil (or any oil you like)
- ⅓ cup @natvianaturalsweetener stevia for baking or sweetener of choice
- 2 eggs
- 1tsp vanilla extract
- 1.5 tsp baking powder
- ½tsp bicarb soda
- ¼ cup ground flax or LSA/almond meal
- 2tbsp rolled oats, extra
- 1⅓ cups frozen berries, large ones cut if necessary
- Preheat oven to 180 degrees celcius.
- In a food processor or blender, blend oats into a fine flour. Tip this into a bowl.
- Put the bananas, oil, stevia, vanilla and eggs into the blender/processor and blend shortly until just smooth (you can mash the banana and mix it all up by hand if you would rather). Tip this wet mix on top of oat flour and add everything else except for the berries. Mix until smooth.
- Add berries and mix until combined.
- Spoon into a muffin tray lined with muffin papers and decorate with extra berries if desired.
- Bake for approx 20 mins or until done.