Healthy Oat Muffins, perfect for baking with kids
I recently picked up the book Natural baking by Carolin Strothe and Sebastial Keitel in the library after seeing it out on display. I don’t think we’ll be making very much from it as it pushes the idea that using gluten free flours somewhow makes stuff heaklthier, which is just nonsense, but the pictures are gorgeous and we tried one of the less esoteric recipes from it a couple of times now, and that’s been a big hit.
The recipe is for oat muffins, essentually a sort of baked, and butter/oil free, flap jack in a muffin tin. Its perfect for making with Ellis as you basically just shove everything in a bowl and mix it up. And there are lots of ways of adapting it. We’ve made the apple and the blueberries.
Recipe below!
Basic mix Ingredients
300g jumbo oats
tsp cinnamon
1tsp baking powder
pinch of salt
400ml almond milk
1tsb vanilla extract
125ml maple syrup
Additional Ingredients (choose one)
3150g blueberries and 100g chopped almonds
2 bananas, roughly mashed; 125g unsalted peanut
2 apples, chopped into smnall cubes, 1tsb ground cinammon
70g carrot finely grated, pinch of nutmeg, pinch of ground cloves, 50g dried apricots
Method
Mix everything together in a bowl
Wait at least ten minutes until the oats have soaked uo the liquid. Longer is better
Bake in a preheated oven at 185 degrees for 20-25 minutes until the muffins are golden
