These banana and oat muffins very nearly didn’t happen.
You see, I have this habit of discovering recipes in books or online and writing down a list of ingredients that I need and don’t already have. A partial ingredient list, if you like. Then I forget where I saw the recipe. Idiot, I know.
Anyway, somewhere ‘out there’ I discovered the most wonderful recipe for healthy banana and oat muffins, which I would love to share with you – but sadly, I can’t. Not one to let a small factor such as um, instructions! hinder me, I bring to you my own. And they are pretty darn good. Most definitely my best experimental recipe, ever!
Healthy Banana and Oat Muffins
220g regular oats
1 small tub (170g) 0% fat Greek yoghurt (I used Total)
2 very ripe bananas
100g chocolate chips
1.5 tsp baking powder
0.5 tsb bicarbonate of soda
Pre-heat your oven to 180ºC and line a cupcake tin with paper cases.
Add all the ingredients – except the chocolate chips – to a food processor or blender and blend until the oats are smooth.
(Side note: my food processor has died so I used my blender for this recipe and it worked just fine! If using a blender, it’s easier to add the wet ingredients first as it helps the blades to mix it all up).
Once blended, stir in your chocolate chips and divide your mixture amongst your cake cases.
Pop in the oven and cook until nicely risen and golden brown.
Mini (bite-sized) muffins – 10 minutes
Fairy cake size – 12 – 14 minutes
Muffin size – 14 – 18 minutes.
These are really REALLY tasty warm whilst the chocolate chips are still all gooey.
When cooled they have a lovely dense chewy centre – very satisfying with a mid-morning coffee .
PS. If like me you are following the Slimming World plan, my recipe above makes approx 15 muffins at 6 syns each (counting both the oats and cooked bananas as syn values). Alternatively, you could have 2 muffins and count the oats at your HexB choice and they’d be 3 syns each. Hope this helps and please do browse my blog for more tasty Slimming World recipes
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