PREPARATION 10 minutes
COOKING 15 minutes
- 100 g lactose-free natural yoghurt
- 2⁄3 cup (60 g) raw (natural) rolled oats
- 2 bananas, mashed
- 2 large eggs
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon bicarbonate of soda
- finely grated zest of 1 small orange
- 125 g punnet fresh blueberries
Preheat the oven to 200°C (180°C fan-forced). Line a 12-hole muffin tin with paper cases.
Place the yoghurt, oats, banana, eggs, baking powder, bicarbonate of soda and orange zest in a food processor and pulse to just blend. Do not over-process; the mixture should still be fairly coarse. Fold in the blueberries.
Spoon the batter evenly into the paper cases, then bake for 15 minutes or until golden and a skewer inserted in the centre of a muffin comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
The muffins can be stored in an airtight container for up to 4 days or wrapped individually in plastic film and frozen for up to 1 month.
Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99