“A balanced diet is a cupcake in each hand.” — Anon.
I don’t know about you, but I definitely agree with that statement! On a quest to create another bake that was sugar-free, I made these little oaty beauties last night. They had barely touched the cooling rack before the first one was quickly demolished!
Naturally sweetened with banana and blueberries, with a little hint of cinnamon, these little muffins are perfect for breakfast, or as a mid-afternoon treat. Packed full of goodness, they’re perfect for anyone on a lower-carb/low sugar diet, or anyone looking to cut back a little bit! They’re so virtuous that I even had one for breakfast this morning with a big dollop of Greek yoghurt on top. Yum!
The wholemeal flour and oats combo is brilliant for anyone looking for that slow-release energy needed to keep you going until lunch. Oats are a fantastic source of energy for diabetics. They’re a form of soluble fibre, helping to keep blood-glucose levels under control, rather than the usual sugar spike (followed by the horrible crash) which we tend to experience after eating refined carbs and artificial sugars.
The linseeds are a great source of protein and omega-3. These are optional, but I like to add them to my food when I can, for an extra dose of goodness.
So, give these little gems a go, and let me know what you think!
Low-Sugar Banana and Blueberry Oat Muffins
- 100g wholemeal flour
- 150g oats
- 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tbsp linseeds
- pinch sea salt
- 4 ripe bananas
- 1 large egg
- 60g rapeseed oil (or melted butter)
- splash of milk
- large handful of blueberries
- Preheat the oven to 180C. Place muffin cases in 12-hole muffin tin.
- Mix the dry ingredients in a large bowl
- In a separate bowl, mash the banana, then add the rest of the wet ingredients.
- Make a well in the middle of the flour mixture, and add the wet ingredients into the well.
- Gently mix the ingredients, until just incorporated. Make sure you don’t overmix! If the batter is too dry, add a splash of milk.
- Fold in the blueberries, then spoon the mixture into the muffin cases.
- Bake in the middle of the oven for 20-25 minutes, and a skewer inserted into the middle comes out clean.
- Leave to cool. When completely cooled, store in an airtight tin.
Enjoy! Love Becca x