Recipe Of The Week: Banana & Raspberry Oat Muffins

Banish the cravings with these healthy flourless muffins. Fibre and protein rich, you can enjoy them guilt-free knowing you are eating a nutritious breakfast or snack that’ll keep you going!

Making these Banana Oat Muffins…

• 1 large Banana
• 1 egg
• 2 tablespoons Honey/Agave/Maple Syrup
• 1 teaspoon Baking Powder (option: Gluten free)
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 2 pinches Sea salt
• 1 teaspoon Vanilla Extract
• 2 tablespoons Greek Yoghurt
• 125g Oats
• 250ml Milk (any)
• Fresh or frozen raspberries

Here’s how…

Mash the banana in a large bowl and then add the egg.  Mix well.

Add the honey, baking powder, cinnamon, nutmeg, salt and vanilla and mix well until well combined.

Mix in the Greek yoghurt

Add the oats and combine to a firm mixture

Add the milk and mix well until the mixture is fairly runny.

In a non-stick muffin tray, spoon the mixture half way. Layer with fresh or frozen raspberries and then add another layer of the oat mixture to fill each muffin mould.

Bake for 30 minutes at 180 degrees

TIP: Make a big batch and freeze. Defrost overnight for a quick and easy breakfast during the week. You can also take one frozen and allow to defrost slowly during the day.

Variations:

• You can use any fruit in the middle, for example blueberries, blackberries, strawberries and chopped apple. To distinguish each variety, place a little fruit on top before baking
• Use any other milk such as nut milks, oat or rice milk for a dairy-free alternative

Nutritional Nugget:

When using oats, always opt for whole, rolled old fashioned oats rather than the processed quick cook varieties. They are high in protein and provide good levels of a number of nutrients, making them an excellent nutritious and convenient choice.

Oats are an excellent source of soluble fibre, offering cholesterol lowering benefits, as the cholesterol can bind to the fibre so that it is transported and safely eliminated from the body. As such, a recent study concluded that eating a diet high in oat sources of fibre may help to reduce the risk of cardiovascular disease. CLICK HERE to read more.

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

For more recipes visit: www.maysimpkin.com
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