HEALTHY OATMEAL MUFFINS (No Flour, No Oil, Sugar Free) 2017
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
200 gram(s) MornFlake Superfast Oats per 100g 2 medium (7" to 7-7/8" long) Banana, fresh 2 medium Egg, fresh, whole, raw 113 gram(s) Tesco Everyday Value Clear Honey per 100g 2017 180 gram(s) Tesco Everyday Value Skimmed UHT Milk per 100ml 1.5 tsp Vanilla Extract 2 tsp Baking Powder 0.5 tsp Baking Soda 1 dash Salt 2 tsp Cinnamon, ground
Preheat oven to 325 degrees.
Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes).
Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavour!)
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
Turn oven heat up to 350 degrees.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
Scoop into muffin tin, lined with muffin wrappers (makes 14-15 muffins).
Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Enjoy!
Serving Size: Makes approx 14-15 Muffins
Number of Servings: 15
Recipe submitted by SparkPeople user SAVANNAHJADEB.
Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes).
Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavour!)
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
Turn oven heat up to 350 degrees.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
Scoop into muffin tin, lined with muffin wrappers (makes 14-15 muffins).
Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Enjoy!
Serving Size: Makes approx 14-15 Muffins
Number of Servings: 15
Recipe submitted by SparkPeople user SAVANNAHJADEB.
Nutritional Info Amount Per Serving
- Calories: 102.8
- Total Fat: 1.8 g
- Cholesterol: 21.8 mg
- Sodium: 129.0 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
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