Mini Raspberry and Cinnamon Oat Muffins
If you are familiar with 3pm sugar cravings then this recipe is for you. These mini raspberry and cinnamon oat muffins are incredibly simple and made of healthy ingredients you probably already have around the kitchen. They are the perfect thing when you need an afternoon pick-me-up or you can pop a couple in your bag for breakfast on the run.
Mini Raspberry and Cinnamon Oat Muffins
Time: 25 minutes
Makes: 24 mini muffins
Nutrition information:Energy 172kJ | Protein 2g | Fat 0.8g | Sat fat 0.2g | Carbs 6g | Sugar 2g | Sodium 7mg
Ingredients
2 ripe bananas
2 cups rolled oats
1 egg (lightly beaten)
3/4 cup skim milk
1/2 tsp vanilla extract
1/2 tsp cinnamon
150g frozen raspberries
olive oil spray
1. Preheat the oven to 180c. Grease the mini muffin pans with olive oil spray.
2. Mash the bananas and stir in the oats until combined
3. Mix in the egg, milk, vanilla and cinnamon.
4. Stir in the raspberries.
5. Spoon the mixture into the trays until each one is filled to the top.
6. Bake for 20 minutes or until a skewer comes out clean.
7. Enjoy!
Happy baking,
Bridge
Mini Raspberry and Cinnamon Oat Muffins
Time: 25 minutes
Makes: 24 mini muffins
Nutrition information:Energy 172kJ | Protein 2g | Fat 0.8g | Sat fat 0.2g | Carbs 6g | Sugar 2g | Sodium 7mg
Ingredients
2 ripe bananas
2 cups rolled oats
1 egg (lightly beaten)
3/4 cup skim milk
1/2 tsp vanilla extract
1/2 tsp cinnamon
150g frozen raspberries
olive oil spray
1. Preheat the oven to 180c. Grease the mini muffin pans with olive oil spray.
2. Mash the bananas and stir in the oats until combined
3. Mix in the egg, milk, vanilla and cinnamon.
4. Stir in the raspberries.
5. Spoon the mixture into the trays until each one is filled to the top.
6. Bake for 20 minutes or until a skewer comes out clean.
7. Enjoy!
Happy baking,
Bridge
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