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No sugar banana and blueberry porridge muffins

I have been really busy recently training for a half marathon in a few weeks for a charity that is very close to my heart – https://www.tommys.org

In my quest to get fit I have been eating lots of carbs and protein and am constantly looking for filling and healthy snacks and breakfast ideas that I can eat before and after a run. I came across these oat muffins in a running magazine i subscribe to but changed the recipe slightly as I didn’t have all the ingredients. They turned out absolutely delicious and I now have a couple every day that I run and Little Lady joins me as she now loves them too. The bonus is they are refined sugar free and really filling so perfect for you or your little one’s breakfast or snack. They are also so easy to make and freeze beautifully and I have a large stash of them in my freezer.

180g uncooked porridge oats

½ teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

2 large eggs

100g honey

2 very ripe / brown bananas

2 teaspoons pure vanilla extract

1 cup milk (any kind will do and I have used coconut and almond milk before and they work beautifully)

50-100g blueberries

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In a medium bowl mix the oats, cinnamon, nutmeg and baking powder.

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In another bowl mash the bananas well then add the eggs, honey and vanilla extract and milk and mix well.

Pour the wet ingredients into the dry ingredients and stir until all mixed well then add in the blueberries.

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Grease a muffin pan with cooking spray / oil / butter then spoon the mixture into the tins. Press the mixture down with a spoon.

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Bake for 30 minutes at 180 degrees C or until the tops are slightly brown.

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Let cool for 5 minutes in the tin then turn out and enjoy!

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These cam be frozen then either defrosted in a microwave or left out on the side for a few hours.

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