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:
- Preheat oven to 200° Celsius (400° Fahrenheit) and grease a 12 cup muffin tin.
- 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.
- 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
