These berry oat muffins are inspired by a recipe from @womenshealthuk magazine Made with oats, banana, berries, milk and a little honey (which is not suitable for babies under 1) they’re a great healthy and nutritious option for a snack or dessert. They’re also a perfect way to use up any berries which are past their best, or to serve up some of the berries which would normally be a bit too sour to eat on their own (eg. red currants and black currants) I used a mix of fresh blueberries and part of a frozen mixed bag of red currants, black currants, blackberries and raspberries but you can use whatever berries you fancy. I used honey as the sweetener but you could use any alternative such as agave, maple or golden syrup or normal sugar. The ingredients are.. - 250g porridge oats - 150g berries - 185ml milk of your choice (I used almond) - 1 egg - 2 ripe bananas, mashed - 2 teaspoons baking powder - 3 tablespoons oil (rapeseed or coconut, melted) - 2 tablespoons honey (or alternative sweetener) - 1 teaspoon vanilla extract To make... - blitz up 125g of the oats in a blender to make oat flour - mix together the oats, oat flour and baking powder - add the banana and berries to the oat mix - separately whisk together the milk, oil, egg, honey and vanilla extract - combine all ingredients and divide into muffin trays - bake at 180’C until cooked (approx. 20mins for mini muffins or 30mins for normal sized muffins - leave to cool slightly before removing from their trays Eat fresh or freeze. They benefit from a brief blast in the microwave if not eaten straight away to ‘freshen them up a bit’ Enjoy x
