I love muffins, but often they are much less healthy than you would think. They are really handy for a quick breakfast or a handy snack on the go so I like to have some in the cupboard or freezer for a day when Im running behind and need something I can grab and go! These ones are great, moist and fruity but made with oatmeal instead of flour so they keep me filled up. They are nice and fruity too. You could substitute blueberries instead of strawberries or raspberries, if you were that way inclined 🙂
Healthy Berry Oatmeal Muffins:
Makes 12 Large Muffins, 2pp per muffin
- 210g porridge oats
- 240g fat free greek yoghurt
- 2 eggs
- 1 cup granulated sweetner (volume is the easiest way with sweeteners)
- splash of milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 200g strawberries sliced
- handful of raspberries for top of the muffins
- Place oats into a food processor with a blade and pulse until you have a flour like consistency. If you dont have a food processor, you can skip this step and just have a more coarse textured muffin.
- In a bowl, mix oats with yoghurt, eggs, sweetener,and milk and blend well. If the batter appears too thick, add a splash more milk. You almost want a dough like thickness but still a bit fluid….if that makes any sense!
- Stir in strawberry pieces so that they are evenly distributed.
- Add the baking powder and bicarb and quickly divide between 12 muffin cases. As an aside, I would strongly advise using silicone cases for this of even tin foil cases as the mixture will stick to regular cases, as is usual with fat free muffin mixtures.
- Top each muffin with a few raspberries and then pop into a preheated oven, 180 degrees celsius, for 20 – 25 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- Cool on a wire rack and then you are ready to munch. Enjoy!