Oh, I have a big sweet tooth (who doesn’t?!). So when the cravings arrive knocking on the door, I try to whip up something healthy to satisfy my little tastebuds without being packed with sugar and other horrible things your body would absolutely hate.
Try these Yoghurt, Banana and Almond muffins – they’re super easy to make and they will fill you up because of the amount of fiber and protein content in these little buddies. You can even have them for breakfast with some fresh fruit on the side and your preferred drink of choice.
Makes 12 Muffins.
Ingredients:
- 1 ¼ cup gluten-free rolled oats
- 1 ½ cup gluten-free oat flour (just grind your oats in a blender until it turns into flour – voila!)
- 1/2 cup biodynamic yoghurt
- 1/2 cup almond milk
- 3 tbsp raw honey
- 2 large, really ripe bananas mashed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 lightly beaten egg
- 1/2 teaspoon nutmeg
- 1 handful of chopped almonds
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Directions:
- Preheat oven to 160 degrees.
- Mix rolled oats, yoghurt and almond milk together in a bowl. Let it ‘soak’ for 5 minutes.
- Combine oat flour, salt, spices, baking powder and baking soda in a separate bowl.
- Add mashed banana, egg and honey to the rolled oat mixture and mix well.
- Now add dry oat flour mixture to rolled oat mixture and mix together well. Add in almonds and mix well.
- Fill greased or lined muffin cups up 2/3. Bake for approximately 16-20 minutes.
