Oat, Strawberry and Banana Muffins

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Muffins are often eaten for breakfast, when, given their high sugar, high fat and calorie content as well as being low in nutrients, they should really be an occasional treat. These are lower in fat, sugar and calories, higher in fibre (which fills you up), and contain fresh fruit, so make a better snack than most convenience foods.

Makes 12, 146 calories and 3.8g fat per muffin (475 calories and 25g fat per typical shop bought muffin)

 

INGREDIENTS

  • 175g Self-raising wholemeal flour
  • 125g Oats
  • 1 ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • A pinch of salt
  • ½ tsp. Cinnamon
  • 2 ripe mashed bananas
  • 125ml Buttermilk
  • 5 tbsp honey
  • 2 tbsp (30g) butter
  • 1 tsp. Vanilla Extract
  • 1 Egg
  • 150g Strawberries, chopped

 

METHOD

Preheat the oven to 180°c and line 2 x 6 hole cupcake tins with cupcake cases.

In a large bowl, combine the flour, oats, baking powder, bicarbonate of soda, salt, and cinnamon.

In another bowl, combine the mashed bananas, buttermilk, butter, honey, vanilla extract, and egg.

Fold the wet ingredients to the dry mix, incorporating air as you go.

Gently fold in the chopped strawberries.

Divide the muffin mix between the cupcake cases and bake for 15-20 minutes, or until golden.

Allow to cool for a few minutes before eating warm, or cool completely on a wire rack before storing in an airtight tin.