Happy Autumn Everyone!
It's been a while since I posted anything on my website, blog or social media. Perhaps you've noticed? I took a little break because I needed to regain some energy and new creativity and I felt the best way to do this is to take a total break from it all to enjoy summer, family, friends and nature. It's been one of my best summers ever and I've come back with great energy and positivity!
I've always felt as though autumn is the best time to start new things. I prefer to start new things autumn time rather then for example in the New Year. I have a lot of new ideas and projects for this autumn and I hope my new found energy will be reflected in what I do. I look forward to new great adventures and lots of good food for the gut.
Having been in the UK and Sweden over the summer, my healthy eating has slipped somewhat. I had some gorgeous local ice-creams in the Wales and the swedes make some great pastries and buns, with some gluten free versions. The temptation was just too big for me sometimes and I did treat myself from time to time. Now that I'm back in Dubai I'm trying to get back on track with my healthy eating again. To bridge the gap from buns and pastries to fruit I decided to make some healthier muffins. These banana and blueberry muffins are really nice and if I feel I need a treat I have one of these with a cup of tea. Is delicious!
I use maple syrup instead of sugar to get the sweetness but without the refined sugar. With the banana and the blueberries you don't really need any more sweetness. Although Honey is a natural sweetener I don't use it because it's high in fructose which means it could be malabsorbed in the small intestine and cause digestive issues.
If you're trying to get back into a more healthy routine but still need a treat from time to time, I'd recommend making these lovely muffins. you can freeze them for up to 3 months and just heat one up when you get a sweet craving.
1/2 cup (125ml) lactose free plain yoghurt
2 medium ripe bananans (mashed)
1/2 (125ml) cup maple syrup
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 (60g) oats
1 cup (140g) gluten free flour mix
1 cup (140g) blueberries, fresh or frozen
1 Preheat the oven to 175°C (350°F)
2. Grease a muffin pan with either butter or cooking spray. (These muffins has a tendency of sticking to muffin cases so I avoid them in this case)
3. In a mixing bowl, lightly beat the eggs util the yolks break apart and are mixed. Whisk in the yoghurt, bananas, maple syrup, vanilla, baking soda, cinnamon, and oats mixing until smooth.
4. Gently stir in the flour and mix until combined. Add the blueberries and gently fold them in.
5. Spoon in the mix evenly into the 12 muffin cups in the tray, filling them almost to the top.
6. Bake in the middle of the oven for 20-22 minutes, or until slightly golden brown on top. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.