Oat & Berry Muffins

Oat & Berry Muffins that are packed with good energy, fibre and protein.
An ideal 'breakfast on the go' or lunch box snack.

6 o clock show Foodoppi Oat and Berry Muffins

 

 

They are like a big healthy bowl of porridge in a delicous muffins.

Kids love them because they can get involved too. I have created the recipe that just some tablespoons will do –  you don’t even need a weighing scales. They are whipped up in no time and ideal for freezing if you decided to make a double batch.

With Isabella starting Junior Infants and a new baby here it is vital to find recipes that she will eat and double up as a lunch box treat or after school snack.

The beauty of this recipe is that is is full of slow release energy from the oats, a little natural sweetness from the honey and it uses up those kinda ‘smushy’ berries that cant really be eaten come mid-week.

By using the high protein yogurt they will also help to keep the feeling of satiety and fullness for longer. 

As I said on the Six O’Clock Show the other night, Isabella is a great recipe tester and the first couple of iterations of this recipe got promptly handed back. Too dry, not sweet enough, too sticky. They took a bit of work to get right but I am very proud of this recipe.

Kids love it and they are quick and easy for us busy Moms and Dads.

I know your family will love them too.

With fun & deliciousness,

Aisling

What You'll Need

2 eggs

50mls milk

1 banana ( ripe )

1 tsp vanilla ( if you have it )

2 tbsp yogurt

4 tbsp honey

12 tbsp oats

Handful berries

Optional : Milled linseed, blubbery mix to sprinkle on top.

Non – stick spray

Equipment

Measuring Jug

Mixing Bowl

Fork

Measuring spoons

Muffin Tin

 

How to Do It

Easy Baking - Let's Do This

  1. 1Preheat the oven - 170oC . Spray the muffin tin with non-stick spray.
  2. 2In a large bowl break the eggs. Then whisk together with the milk.
  3. 3Peel and mash the banana.
  4. 4Stir in banana, honey, vanilla, yogurt and oats to egg and milk.
  5. 5Spoon into the muffin tin - fill up about 3/4 of the way.
    Bake for 20mins.

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