Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 41

Makes 12 Muffins

This recipe is like a cross between banana bread and baked oatmeal – two of my favourite breakfast foods! They are so delicious, you won’t believe that the recipe calls for just a single tablespoon of oil. They get their moisture instead from very ripe mashed bananas, which also add a natural sweetness, allowing you to use less sugar. Aside from the fact that these just taste pretty darn good, you’ll also score some filling fibre and satiating protein from the oats.

Cooking spray or oil mister

1½ cups (150g) rolled oats

1¼ cups (300ml) unsweetened almond milk

½ cup packed (115g) dark brown sugar

1 cup (240g) mashed ripe bananas

2 large egg whites

2 tablespoons honey

1 tablespoon rapeseed oil

1 teaspoon pure vanilla extract

½ cup (65g) wholemeal flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon sea salt

¾ cup (90g) chopped walnuts

Preheat the oven to 200°C/180°C fan/Gas 6. Line a standard muffin tin with 12 liners and lightly spray the liners with oil.

Pour the oats into a large bowl, add the almond milk and mix well; soak for about 30 minutes.

Add the brown sugar, mashed bananas, egg whites, honey, oil and vanilla to the oats and mix well.

In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. Slowly add the flour mixture ingredients to the liquid ingredients and mix with a spatula until just incorporated. Fold in the walnuts. Pour the batter into the prepared muffin tin.

Bake until a toothpick inserted comes out clean, 24 to 28 minutes. Allow to cool before serving.

skinnyscoop

Make a batch of these muffins and freeze what you don’t eat in a freezer-safe ziplock plastic bag. Pop frozen muffins in the microwave for a few seconds and you’ll have a quick breakfast ready for when you’re on the go.