It was on a cold and dismal day that I came across this recipe. I wanted to curl up on the couch with a good book, a hot cup of tea and something sweet. Books and tea I have plenty, but sweets I really never have in the house. So I started looking for a little treat that was both healthy and could be made without having to head into the cold outdoors for ingredients.
This muffin was a fabulous find: the recipe could not be simpler. It is incredibly tasty and ever so good for you. Did you know that oats have been found to improve the immune system and lower bad cholesterol amongst other things.
Make plenty ( I would double the portion) and keep the rest in the fridge for a quick breakfast on-the-go.
(found on the blog ‘my baking heart’)
Makes about 6 muffins
90g (1 cup) oats
1 tsp baking powder
1/2 tsp cinnamon
1 ripe banana
1 small egg
60ml (1/3 cup) rice milk (alternatively almond or soy)
1/3 tsp vanilla extract
20ml (1/9 cup) agave nectar
50g (1/4 cup) blueberries (no need to defrost if frozen)
- Preheat oven to 175C (350 degrees).
- In a bowl combine oats, baking powder, oats.
- In a second bowl mash the banana with a fork.
- Whisk in the egg.
- Add almond milk, vanilla and agave.
- Add the oats to the banana and mix until just combined.
- Carefully fold in the blueberries.
- Scoop into a 6 whole silicon muffin tray (alternatively place cupcake liners in a regular muffin tin).
- Bake about 20 minutes or until the muffins are golden brown and set.