I found this US recipe from a blog called “She Likes Food” from Pinterest and liked the healthy take of baked oats with great flavours. It was simple enough to modify the recipe with healthy substitutes and from US imperial to metric measurements.
It’s a simple all in one bowl recipe which is always a bonus! I’ve also given both standard and gluten free versions so you can choose which suits you best.
It’s such a classic flavour combination of banana and peanut butter that I knew they would work out great and be a nice treat without too much guilt. They freeze really well so it’s handy to make two batches and have them for running out the door or when hunger suddenly hits mid afternoon!
There are lots of things that help make these muffins a perfect choice for breakfast or to fill that “hungry” gap we all get throughout the day.
Firstly it uses oats instead of flour which makes them a healthier option as oats are complex carbohydrates and have a slow release of energy.
You can turn them into gluten free muffins by substituting the oats and baking powder.
They are sweetened with honey instead of processed sugar or an artificial sweetener and this type of non processed sugar again releases energy slower and if you use local honey it can help with allergy problems.
There’s no butter or oil in these muffins and I replaced the milk with almond milk so they are dairy free.
These delicious muffins are perfect for an on the run breakfast or midday snack as they are low sugar and full of goodness. You can make them dairyfree if you need to and I’ve put those options on the ingredients list.
I’ve used dried cranberries because they are a firm favourite in our house and they are sweet enough to greatly reduce the original sugar content in the recipe, but you can use other dried fruit options too. Pecans or walnuts would also be a great addition.