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“A low-fat muffin that tastes as good as it looks”, this healthy banana breakfast muffin from BBC GoodFood has the added benefit of being packed with a generous dose of antioxidants in the form of blueberries.

BANANA & BLUEBERRY MUFFINS

Ingredients:

300g self-raising flour

1 teaspoon bicarbonate of soda

100g light muscovado sugar

50g oats + 1 tablespoon for topping

2 medium bananas, mashed

284ml carton buttermilk

5 tablespoons light olive oil

2 egg whites, room temperature

150g fresh blueberries

Method:

  • Heat the oven to 180C/ fan 160C/ gas 4 and line a 12-hole muffin tin with paper muffin cases.

  • Tip the flour and bicarbonate of soda into a large bowl. Hold back one tablespoon of the sugar.

  • Mix the remainder with flour and 50g oats. Make a well in centre. Mash bananas until smooth.

  • Stir the buttermilk, oil and egg whites into the mashed banana mixture until evenly combined.

  • Pour the liquid mixture into the well and stir mix quickly and sparingly with a wooden spoon.

  • The mixture will look lumpy and may have the odd fleck of flour still visible. Do not over-mix.

  • Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases.

  • Sprinkle top with the final tablespoon of oats and rest of the sugar. Bake for 18 to 20 minutes.

  • Muffins will have turned dark golden. Cool for 5 minutes in the tray before lifting out to cool.

  • Baked muffins will keep in an airtight container for up to 3 days, or frozen for up to a month.

Banana Blueberry Muffins

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APPLE & FIG FLAPJACKS

Ingredients:

450g apples, peeled and cored

25g golden caster sugar

Zest of 1 small lemon

100g dried figs, chopped

140g butter, cut into pieces

50g light muscovado sugar

140g golden syrup

250g porridge oats

1/2 teaspoon cinnamon

25g walnuts, chopped

Method:

  • Preheat the oven to 190 oC. Slice the apples into a small pan and stir in the caster sugar.

  • Bring to the boil, cover and simmer for 10 minutes until apple is soft, stirring occasionally.

  • Stir in the zest and the figs and cook for another 15 minutes, uncovered. Stir mixture often.

  • When the figs are softened and the mixture is quite dry, remove from heat and cool slightly.

  • Whizz the cooked apple and fig mixture into a smooth puree in a food processor, set aside.

  • Melt butter, muscovado sugar and syrup into a heavy based, medium saucepan over low heat.

  • Do not let it boil. Stir in the oats and cinnamon and mix well to form a loose, sticky mixture.

  • Press half of the mixture into a shallow 18 x 18cm square baking pan. Spread puree on top.

  • Cover the puree with the remaining oat mixture and sprinkle the chopped walnuts all over.

  • Bake for 25 to 30 minutes until it is golden. Remove from oven, cut into squares and serve.

Apple & Fig Flapjacks from BBC GoodFood

Discover the delicious oat sensation when you soak your favorite Quaker® Oats overnight! Milk, yogurt and berries are among the most popular combinations but do not let that stop you from creating endless overnight masterpieces of your own. Simply make it the night before and grab it to go in the morning! There is no wrong way to prepare your overnight oats but if you are searching for a little inspiration, here are some ideas from Quaker Oats.

For best results, let oats soak in the fridge for a full 8 hours so they can absorb all the liquid and use a one-to-one ratio of oats and your choice of milk, yogurt or any other dairy substitutes. For a more crunchy, textured breakfast, set some of the toppings aside to add in the morning and achieve maximum texture with Old Fashioned Rolled Oats or with Instant or Steel Cut Oats. Frozen fruit toppings work especially well as they release delicious juices when they ‘thaw’.

OVERNIGHT OATS

Ingredients:

For Chocolate & Coconut Oats

1/2 cup Quaker® oats

1/2 cup unsweetened coconut milk

2 tablespoons cocoa powder

1/8 teaspoon almond extract

1 tablespoon chia seeds

2 tablespoons shredded coconut

2 tablespoons maple syrup

For “Pina Colada” Overnight Oats

1/2 cup Quaker® Oats

1/2 cup low fat milk

1 tablespoon pure honey

1 teaspoon coconut, shredded

1 tablespoon almonds, slivered

1/4 cup pineapple, diced

Method:

  • For the Chocolate & Coconut Oats, add oats to your container of choice and pour in milk.

  • Add the cocoa, almond extract, chia seeds, coconut, and maple syrup before refrigerating.

  • Chill oats overnight and enjoy in the morning with a drizzle of maple syrup and chia seeds.

  • For the “Pina Colada” Overnight Oats, add the oats to container of choice and pour in milk.

  • Add the coconut, almonds and diced pineapple in layers and top off with a drizzle of honey.

  • Place it in fridge overnight and enjoy in the morning with chia seeds and a dollop of yogurt.

Overnight Oats

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