With bursts of dark chocolate and mouthfuls of plump berries, these taste like fully-loaded muffins but have the added bonus of being gluten-free (so long as oats are tolerated) and lower in sugar than regular muffins.
There are options for dairy-free and vegan also.
All the kids who tried them gave them the thumbs-up 🙂 I reckon they’d be great in lunch boxes too.
Gluten-free, lower sugar, wheat-free, nut-free, dairy-free option
See Notes for vegan option.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup plain yoghurt (Greek yoghurt or coconut yoghurt both work well)
- 2 eggs
- 2 ripe bananas, chopped
- 1/3 cup buckwheat flour
- 1/4 cup cacao powder
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
- 1/3 cup chopped dark chocolate (70% - 85%)
- 1/3 cup blueberries or raspberries (frozen or fresh)
Instructions
- Pre-heat oven to 200C (400F).
- Place oats in Thermomix or high speed blender and blend on high till flour-like consistency.
- Add all other ingredients except dark chocolate and blueberries.
- Blend on high speed till all ingredients are thoroughly combined.
- Add chocolate and blueberries and gently stir through mixture.
- Pour mixture into non-stick or lined muffin pan.
- Bake in oven for 20 minutes or until muffins are firm.
- Cool in pan before removing.
Notes
To make these vegan, use coconut yoghurt and replace the eggs with flax eggs.
To make flax eggs, put two tablespoons of ground flax seed in a small bowl with 6 tablespoons of water. Let it sit for a couple of minutes before adding to the mixture.
Can be made into mini muffins for a smaller bite-sized snack.
These muffins can be frozen, which is the best option if you're not eating them on the day they were made.
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