The husband and I went to get milk and bread, we chance passed a 2 for 1 promotion for blueberries that I thought was a pretty good deal so we bought them. I actually wanted to recreate this blueberry muffin recipe that I previously shared. But I wanted to use the little bit of left over oats that I have laying in my pantry. I was thinking, oats and blueberries are food that is good for us, why not make a ‘Good for you muffin’ that is butter-free, sugar-free, and really healthy? So out came my chia seeds, honey, and wholemeal flour. They are really quite good for a healthy/clean muffin. They taste MUCH nicer the next day though. I had one after it was freshly baked, and I thought it was a little dry. So I stored the rest in an air-tight container and took one out to eat in the morning. It was so good, plus… because it’s guilt free, I couldn’t help myself but to have another. This will be a good alternative to make if you rather not feed your little ones sugar & butter loaded bake products. All 12 of them were gone within 24 hours.
UPDATE: I gave one to my colleague and told her it is a healthy muffin with no butter, no sugar, and wholemeal. She came back the next day telling me that she was very surprised on how moist and tasty the muffin was! She admitted that at first she was thinking, no sugar, no butter = dry and tasteless. But that wasn’t the case at all, she loved it as it was very nicely sweetened by honey and the bananas. It was her first taste of clean healthy bake product and she said that it will not be her last!
! Please try to get the organic wholemeal flour as it is much finer than the others available at the supermarket locally.
Ingredients (Makes 12 muffins)
- 1-1/2 cups wholemeal flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 2-3 tbsp chia seeds
- 1/4 tsp salt
- 1 cup rolled oats
- 3/4 cup low fat milk
- 1 1/2 cups mashed over-ripe bananas (about 3 bananas)
- 1/3 cup honey or maple syrup (or you can use 1/2 cup sugar)
- 1/3 cup extra virgin olive oil
- 1 egg, lightly beaten
- 1 cup blueberries
Preheat oven to 200C, line a 12 muffin tray.
Add oats to milk and set aside to soften.
In a large mixing bowl, add flour, chia, baking soda, baking powder, salt, nutmeg, and cinnamon.
Whisk the dry ingredients together.
In another bowl, add the milk, oats, mashed bananas, honey, egg, and oil together until combined.
Mix the blueberries in the flour mixture.
Then pour in the wet ingredients to the flour mixture.
Mix until just combined.
Do not over-mix!
Scoop batter into lined muffin tray.
Bake for 18 mins or until skewer comes out clean.
Let cool in pan for 5 mins then transfer to cool completely on wire rack.
Store in air tight containers and enjoy your breakfast/snack the next day!
I am submitting this recipe for Cook-Your-Books hosted by Kitchen Flavours.
I am also submitting this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.
kitchen flavours22 May, 2014 at 1:42 pm
Lovely healthy muffins! Having more than one, is definitely guilt-free!
Thanks for sharing with CYB!
Rebecca Tan21 January, 2015 at 1:44 pm
Can you show me the pictures of the oats that you used? Quick cooking?
delishar22 January, 2015 at 1:40 am
Hi Rebecca, I used organic rolled oats. I got mine from NTUC. 🙂