BLUEBERRY AND BANANA OAT MUFFINS

These blueberry and banana oat muffins are tasty, grab-and-go baked goods that make a perfect snack or afternoon treat. These muffins can be kept in the fridge for up to a week. Fresh fruit, cinnamon, and vanilla extract are used to sweeten this recipe and enhance the flavour of these muffins, while also reducing the amount of sugar needed. Oats, with a sprinkle of chia seeds added to the batter, provide an excellent source of fibre. Overall, this recipe is low in cost and easy to make.

Serves: 12

Dietary: Suitable for vegetarians, milk-free, peanut-free, nut-free

Contains; Eggs

May Contain: Gluten (oats, oat milk, baking powder)

Preparation time: 5-10 minutes

Cooking time: 25-30 minutes

INGREDIENTS

3 cups (270 g) oats

¼ cup (40 g) brown sugar, lump-free

1 tsp baking powder

1 tsp cinnamon

1 ½ cups (370 ml) oat milk

2 ripe bananas, mashed (3/4 cup)

2 large eggs, lightly beaten

1 tsp vanilla extract

1 tsp of chia seeds

1 cup (160 g) of blueberries

METHOD

First, preheat the oven to 190 ^oC / 170 ^oC Fan / 375 ^oF / Gas Mark 5. Then grease a muffin tin
In a large bowl, combine the dry ingredients, the oats, brown sugar, baking powder, and cinnamon.
Next, mix in the milk, eggs, chia seeds, and vanilla extract.
Combine the wet and dry ingredients until well incorporated.
Then fold in the blueberries.
Divide the mixture between the muffin cups.
Bake for around 25 minutes or until a knife inserted into the centre comes out clean.
Once baked, allow to cool for 10 minutes before transferring the muffins to a wire rack.
Finally, serve warm or cold.

This recipe has been donated by Jenny Wrafter, a Public Health Nutrition student at ATU Galway

NUTRITION INFORMATION

Per serving: one muffin (96 g)

Total calories: 153 kcal
Fat: 3.0 g
of which saturates: 0.6 g
Carbohydrate: 24.0 g
of which sugars: 7.3 g
Fibre: 2.6 g
Protein: 6.4 g
Salt: 0.08 g

NUTRITION FACTS

This recipe is suitable for vegetarians and uses dairy-free milk.
It is low in fat, saturated fat, and salt, and a good source of protein.
It is lower in sugar than most traditional muffins, which makes it more suitable for those with type 2 diabetes.
The ripe banana has been used to sweeten the muffins naturally, making them taste quite sweet.
This recipe is also a good source of B vitamins (Folate, Thiamin and Biotin), which contribute to energy-yielding metabolism.
In particular, the bananas are a good source of potassium, which is essential for the normal function of body cells.

VARIATIONS

Oat milk was used for this recipe to make it dairy-free, but low-fat milk can also be used
Use pecans or almonds in this recipe for added flavour and nutrients.
For variety, use different berries/fruits, like strawberries and raspberries.

Consumer Tested by: Kathy Lewis, R.Nut., Registered Nutritionist