For a healthy muffin recipe, these gingerbread bites of deliciousness are so light and fluffy that you’re not sure really … could they be healthy … and the answer is absolutely!
They benefit from the addition of some warm, fragrant spices and treacle and can be made in about half an hour. Perfect for breakfast or a treat with a cuppa. The smell in the house while these are baking will bring everyone to the kitchen.
I’ve written both the regular and gluten free options below so everyone can enjoy these delicious muffins. To make these muffins Dairy Free, sub the greek yoghurt with a soy or almond plant based yoghurt. Ticking all the boxes right there!
Love this ever so easy recipe which uses a food processor to make and that’s it! If you don’t have a food processor, you could use a blender and I think it may also work in a Nutri Bullet.
It’s full of lovely oats which I’ve blitzed before proceeding so I basically have Oat Flour. It gives a better result once baked. It’s perfect to use up a couple of over ripe bananas and there’s no butter in the recipe. We use oil instead. Sunflower is good but equally, vegetable oil will work too. The last bit of good news is there’s no refined sugar either. It just keeps getting better! You can choose from honey, maple syrup or like me, use Agave Syrup.
Sometimes I get absent minded while baking and make a mistake. Now and then, those mistakes turn into a new recipe that works out wonderfully and all is well again.
I wanted to make scones with a healthy twist, less sweet but full of flavour and decided to try mixing these ingredients. I used raisins as I had them but wanted them a bit plump as they can sometimes be hard to bite once baked. I covered the raisins with warm water and accidently threw the whole lot instead of draining them and it worked out ok! Suddenly the recipe turned from scones to muffins.
The mix of all spices works really well with the carrot and gives these muffins a lovely warm bite. They will last for up to 5 days in the fridge, in an airtight container and I just popped mine into the microwave before enjoying them.
I really love the combination of orange and cranberry. They just work so well together and as dried cranberries are easy to get, I always have a few packets in the cupboard to add to recipes. They are naturally lovely and sweet so it helps when reducing sugar quantities in whatever you’re making.
Quick and easy to make, these healthy oat muffins are a great standby for when you’re in a hurry and need something for breakfast that will keep you going for a while but not adding high calories and bad fats to your daily intake. I find them perfect for a mid afternoon snack.
I’ve tried this great muffin recipe with different flavour combinations and it was a given that apple and cinnamon would be one to try and wow, did it deliver! Everyone totally loved them.
As these Oat Muffins freeze so well, it’s a great recipe to make and keep for a quick and healthy breakfast or mid morning/afternoon snack to keep you going while at the same time they are low fat, full of fibre, protein, have no refined or processed sugar and taste amazing … it’s a win/win recipe! I’ve used gluten free oats so perfect for the coeliac in our house.
I found this US recipe from a blog called “She Likes Food” from Pinterest and liked the healthy take of baked oats with great flavours. It was simple enough to modify the recipe with healthy substitutes and from US imperial to metric measurements.
It’s a simple all in one bowl recipe which is always a bonus! I’ve also given both standard and gluten free versions so you can choose which suits you best.
It’s such a classic flavour combination of banana and peanut butter that I knew they would work out great and be a nice treat without too much guilt. They freeze really well so it’s handy to make two batches and have them for running out the door or when hunger suddenly hits mid afternoon!