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.