Get in shape for Christmas: Banana oat muffins
Banana oat muffins
The seeds and oats in these muffins help keep you full. Add whatever seeds you have to
hand. They freeze well: cool completely and freeze in a plastic box for up to one month.
Defrost fully before serving.
MAKES 12
Calories per muffin: 219
Preparation time: 15 minutes
Cooking time: 20-25 minutes
- 100g rolled oats 355 cals
- 50g wholewheat flour 155 cals
- 150g plain white flour 503 cals
- 2 tsp baking powder 10 cals
- 1 tsp bicarbonate of soda 5 cals
- 1⁄4 tsp salt
- 75g muscovado sugar 300 cals
- 4 large very ripe bananas, mashed 480 cals
- 1 large egg, beaten 100 cals
- 4 tbsp light olive oil 540 cals
- 2 tbsp pumpkin or sunflower seeds or a mix 175-184 cals
● Preheat the oven to 180C/350F/gas mark 4. Line a 12-hole muffin tin with paper cases.
● Mix together the oats (keeping a tablespoon aside for the topping), flours, baking powder, bicarbonate of soda, salt and sugar.
● Mix together the mashed bananas, egg and oil and then pour into the dry oat and flour mix and
fold together.
● Spoon into the prepared muffin cases and scatter the top of each muffin with the reserved oats and the seeds. Bake for 20-25 minutes, until brown and slightly springy to touch.
Recipe from The Ultimate 5:2 Recipe Book by Kate Harrison
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