Reducing sugar in your diet? These healthy oat muffins are perfect for breakfast with no added sugar. Enjoy them packed with naturally sweet banana and moist dried fruits for an extra boost to start your day.
75ml (3 floz/ ⅓ cup)sunflower oil(or other neutral oil e.g. grape seed)
1largeeggorganic
125ml (4 floz /½ cup) whole milk
25g (2 tbsp)walnutsbroken (or mix of nuts)
Instructions
Preheat the oven to 200°C/180°C fan/400°F; Gas 6. Either grease a muffin tin or line with 12 paper cases.
In a large bowl, mash the banana and stir in the oil, egg, and milk until combined. In another bowl, prepare the dry ingredients: oats, flour, baking powder, soda, chopped apricots, nuts and sultanas, coating in the flour mix. Mix the 2 together using a spoon until well combined.
Spoon the mixture into the cases or parchment in the muffin tin. Fill ¾ of the way up.
Bake in the oven for 15-20 minutes or until golden and a skewer inserted comes out clean.
Leave to cool for 5-10 minutes before taking out of the tin.
Notes
To serve: Fresh and still warm from the oven, although once cool can be frozen in sealed packs to enjoy defrosted at any time in the next month.No Sugar: As no sugar at all is added (not even honey or maple syrup), this recipe relies heavily on the banana and dried fruits to give it the natural sweetness for breakfast. Variations:
Sprinkle sesame seeds on top with the oats before baking, for added calcium;
Substitute dried fruits: e.g. dates, prunes, currants, dried cranberries or blueberries in place of the apricots. Note that some packaged dried fruits have added sugar so avoid these if possible.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. Calories: 142 calories per muffin (3g protein, 3g lipids)
Keyword baking with oats, healthy muffins, no sugar muffins