24 February, 2016
Oatmeal raspberry muffins (porridge to go)
Weekday breakfasts are a big challenge for me. For one, I am usually not awake. Then I always have less time than I need, so I am in a hurry. And I checked, getting up earlier does not help – it just makes me move slower. And thirdly, in the morning my kids are not the very cheerful or understanding. So I keep looking for something that would let me feed them something quick and healthy.
I don’t believe in breakfast cereal, I keep thinking it’s too processed and has too much sugar and who knows what else. I do believe in porridge, except that I didn’t teach the kids eat it when they were very little and now there is no way that they would chose porridge over cinnie-minnies.
However, my kids love muffins. That’s actually something that can get my son out of bed, or at least out of bed quicker than usually. So here is a recipe for a porridge to go, which looks and tastes like a muffin (really!). No flour (so no gluten) and no refined sugar (only honey and natural sweetness of the bananas). And it’s extremely easy. Making a batch in the evening takes me less than 10 minutes, then I just have to watch out not to fall asleep while they are in the oven. And serving it in the morning is something I can easily deal with no matter how sleepy I am.
Raspberries can be replaced with other berries or apples and cinnamon, or nuts, or whatever else you like in your porridge.
Raspberry oatmeal muffins (porridge to go)
Ingredients
- 2 cups oatmeal
- 2 eggs
- 3 small bananas or 2 big ones
- 1 cup natural yogurt (or if you don't have natural, you can use a flavoured one, bun then you may want to add less honey)
- 3-4 tbs honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup frozen raspberries (or nuts, raisins, chopped apples, other berries...)
- 2 tbs sliced almonds (optional)
Instructions
- Preheat the oven to 180°C.
- Dump all the ingredients (except for berries and almonds into a bowl.
- Blend (I use an immersion blender) until the batter is homogeneous.
- Spray muffin tin with a non-stick spray, even if it is silicon. This is a must, the batter has very little fat, so it will stick to the tin. If you want to use paper muffin cups, you may also spray it before pouring the batter in.
- Divide the batter into the muffin tins (it's enough for 12 large muffins).
- Stick a few raspberries in each muffin and using a spoon dig it in the batter.
- Sprinkle some sliced almonds or a few oats on top of each muffin (or not).
- Bake around 25 minutes.
- Let them chill a bit before taking out of the tin.
