I have a few muffin recipes here on the blog but this is by far the healthiest. Continuing on with my coconut oil and sugar free fad, these are made with wholesome ingredients like oats, self raising flour and rice malt syrup to sweeten things up.
As with most muffins, these are best eaten just after baking. They also freeze well and make a great work or school snack.
I’ll certainly be whipping up a batch or two over the next few weeks, as I come down from the sugar highs of Christmas. Man, its hard to break free of the cravings that sneak up after eating too much sugar over the festive season!
My Healthy Muffins – Banana, Blueberry and Chia
1/2 cup quick or rolled oats
1/2 cup wholemeal self raising flour or spelt flour
1/2 cup white self raising flour
1 teaspoon of baking powder
1/2 teaspoon salt
1 tablespoon chia seeds
1 tablespoon flaxseed meal
3 medium ripe bananas, mashed
2 tablespoons rice malt syrup
1 egg, lightly beaten
1/3 cup coconut oil, melted
1 tablespoon butter, melted
Splash of buttermilk or milk
1 cup frozen blueberries
Pre heat oven to 180 degrees Celsius. Grease or line a 12 cup muffin tin.
In a medium bowl combine the flours, baking powder, salt and seeds. In a large jug, combine the bananas, rice malt syrup and egg and give it a good stir. Combine the melted oil and butter and then stir into in the banana mix. Combine the banana mix with the flours by folding gently. If the mixture is too dry add the splash of milk. Fold in the blueberries. Divide evenly amongst the 12 muffin cups and bake for around 15-20 minutes. The muffins are cooked when they are golden brown and spring back when touched.