* Exported from MasterCook *
Muffins, Banana Blueberry and Oat
Recipe By : Claire
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Low Fat Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups whole wheat spelt flour
2 tsp baking powder
1/2 tsp bicarb soda
2 tsp ground cinnamon
1 cup rolled oats
1/2 cup maple syrup -- Note
2 bananas -- mashed
2 eggs
3/4 cup yogurt
1/4 cup olive oil
1/3 cup blueberries -- fresh or frozen
These muffins are quick and easy to make with the goodness of oats to
help the little ones feel fuller for longer. You can vary the flour
to suit different diets.
Note: if using maple syrup, mix it with the wet ingredients first not the dry.
Preheat the oven to 180C fan-forced.
Grease a 12-hole muffin tin (or line with muffin cases if you prefer).
Sift the flour, baking powder, bicarb and cinnamon into a large bowl
then add the oats and sugar and stir it all together.
In another bowl, mash the bananas then whisk in the eggs, yoghurt and
oil - it's easiest to use a fork to do this.
Make a well in the dry ingredients and use a spatular to fold in the
wet ingredients.
Add the blueberries and fold them in.
Divide the batter between the muffin tin holes.
If you want to be fancy, sprinkle the top of each muffin with a few
extra rolled oats.
Bake for 20 minutes or until a cake tester inserted in the middle of
one comes out clean.
Leave them to sit in the tin for 5 minutes then turn out onto a wire
rack to cool - or devour them straight away with some butter. Just
beware of the blueberries - they are super super hot straight out of the oven.
S(Internet address):
https://www.clairekcreations.com/banana-blueberry-and-oat-muffins/
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Per Serving (excluding unknown items): 211 Calories; 7g Fat (27.6%
calories from fat); 6g Protein; 34g Carbohydrate; 4g Dietary Fiber;
37mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0927