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’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.
There are lots of things that help make these muffins a perfect choice for breakfast or to fill that “hungry” gap we all get throughout the day.
Firstly it uses oats instead of flour which makes them a healthier option as oats are complex carbohydrates and have a slow release of energy.
You can turn them into gluten free muffins by substituting the oats and baking powder.
They are sweetened with honey instead of processed sugar or an artificial sweetener and this type of non processed sugar again releases energy slower and if you use local honey it can help with allergy problems.
There’s no butter or oil in these muffins and I replaced the milk with almond milk so they are dairy free.
So what’s stopping you!!
These are a great way to get a burst of fruit and healthy berries in the morning and they have no added sugar. A great low fat option also for those “on the run” times you can’t stop.
I used a pack of dried “super berries mix” and some sultanas. It’s up to you what you use but dried fruit will probably give better results. You can add some fresh blueberries for a nice burst in a bite 🙂
A great recipe for a low in fat muffin that tastes great with the bursts of fresh blueberries in each bite and the sweetness of very ripe bananas.
You can use regular self raising flour but for a higher fibre, more healthy option, you can completely replace with self raising wholemeal flour (or wholemeal spelt as I did) or go half and half. I replaced the muscovado sugar with a sugar substitute and instead of buttermilk, I used 0% fat free yoghurt.
The original recipe called for olive oil but living in Ireland we have fantastic Rapeseed oil grown here and readily available and it’s a healthier option.