Ok, I will never make another muffin recipe again. I’ve found the ultimate mouth-watering muffin recipe. My kids are inhaling these as fast as I can cook them, so thank goodness they are so quick and easy to make! I’ve used vanilla and blueberries in this one, but I’ve also made it with carrot & cinnamon and with chocolate chips. All of which are equally received by even the fussiest critic.

Of course, I’ve added in Kfibre my favourite low FODMAP prebiotic supplement. Being a prebiotic, I know that it’s supporting my kids gut health and protecting their future health as well. Did you know that gut microbiome changes a lot in the first few years of life as it establishes itself? After this, it seems to have its own “normal” and stays a lot more stable. During this time birth method, diet, pets, siblings, medications, and environment all paly a role. Of course, some of these we can’t change, but including great sources of prebiotics will help to support and nourish the development of a diverse and abundant microbiome.

Prep time: 10 minutes

Cooking time: 15 minutes

Serves: 12

You will need:

  • 2 cups rolled oats
  • 2 bananas
  • 2 eggs
  • 1 cup (8oz) plain Greek yogurt
  • 2 tbsp maple syrup
  • 1 tbsp Kfibre
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • Pinch of salt
  • ½ cup (3oz) blueberries

Make it:

  1. Preheat oven to 200° Celsius (400° Fahrenheit) and grease a 12 cup muffin tin.
  2. Place 2 cups oats, bananas, eggs, Greek yoghurt, Kfibre, baking powder, baking soda, vanilla extract and salt in a blender and whiz until smooth. Gently fold in blueberries.
  3. Pour mixture into greased muffin tin and bake for 15 minutes until lightly golden.

Modifications:

Low FODMAP: ensure recipe makes 12 serves

Dairy free: replace Greek yoghurt with coconut yoghurt

Gluten Free: replace rolled oats with 1 cup quinoa flakes and 1 cup GF flour