Perhaps more of a scone type taste than a muffin, these tasty little treasures were cooked in a muffin tray so thats what I'm calling them. Just 20 minutes to prepare, with no added sugar and easily adaptable to suit vegan & gluten free bakers, these are a must for anyone seeking an easy healthy snack.
Feel free to be inventive with this mixture - raspberries, cacao nibs, goji berries, flaked almonds or even white chocolate could easily be added in place of the blueberries for some variety.
- 1 cup of Total 0 Greek Yoghurt (soy or coconut yoghurt would also work)
- 2 cups of porridge oats (fill same cup used for the yoghurt twice as a guide)
- 3 bananas
- A large handful of blueberries
- 1/2 cup desiccated coconut
- 1tsp of baking soda
Mash the banana and blueberries in a large mixing bowl with a fork.
Add all other ingredients to the mixing bowl and stir together
Scoop 4-6 even sized portions into a non stick muffin baking tray.
Cook at around 180 degrees for 10 minutes or until the mixture swells up like a muffin & is cooked through.
Remove from oven and allow to cool for 5-10 minutes, simply pop out & enjoy!