Smoothie Muffins
This recipe sums up how I love to cook - throw it all in, minimal dishes, simple ingredients, low fuss, nutritious and most importantly… tastes good!
Prep Time: 5 mins
Cook Time: 20 mins
Serves: 12
Make free from:
Gluten: Use gluten-free oats and flour
Dairy: Use dairy-free yoghurt
Eggs: Use 2 tsp ground linseeds instead of eggs and add 1/2 cup milk.
Nuts: Avoid adding any nuts
Ingredients:
2 large ripe bananas
2 cups rolled oats
1 cup Greek yoghurt
2 eggs
4 tbsp honey or maple syrup
2 tbsp flour
1 tsp baking soda
1 tsp vanilla
Topping Options
Choc chips, nuts, peanut butter, finely chopped apple, cinnamon, berries, coconut, seeds etc
Method:
Step 1
Preheat oven to 180 degrees. Spray/grease a 12-hole muffin tin.
Step 2
Place all of the ingredients in a large blender and blend until smooth. You may need to scrape the sides and blend again.
Step 3
Pour the mixture into the muffin tin and top with your favourite toppings. My kids love helping with this part.
Step 4
Bake for 20-25 mins until golden and a skewer comes out clean. Remove from the oven and leave to cool on a wire rack.
Tips:
These freeze well and will last a few months in the freezer.
Great for breakfasts on the go and lunch boxes.
