HEALTHY OATMEAL MUFFINS (No Flour, No Oil, Sugar Free) 2017

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

If you want the muffins darker, cook for 25 mins

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.