Hey, hey, my little muffins, today I’m showing you a delicious oatmeal muffins with black currants recipe For a long time I wanted to show you such a recipe on this blog, because I make it quite often, about once every two weeks I bake like 1 or 2 muffins trays.
Why do I like this muffins so much?
- I did not use flour at all
- they are made without added sugar
- I didn’t use fat (oil or butter)
- they are delicious, even without sugar (you’ll see in the list of ingredients what I use to sweeten them)
- I used my favorite forest fruits, the black currants, which gives them a sour touch, which, I think, it perfectly fits with the whole ensemble
- they are super nourishing because of the oat flakes
- they are quick to prepare
- you need few ingredients, which are on each person’s budget
These oatmeal muffins with black currants are perfect as a guilt free snack, for moments when you feel like eating something sweet, but also for breakfast. You can take them into a casserole at work, college / school or wherever you go and just like that you are saved for those moments when you’re suddenly hungry and it’s not lunch or dinner time yet. I prefer to eat them at breakfast with greek yogurt or milk. They are tasty, nourishing and they are by far the “sweet” you won’t regret eating them.
For these muffins, I recommend you to use fine cut oat flakes and instead of black currants you can use other berries (blueberries, raspberries, blackberries), you can use small pieces of apples, apricots, pears, small pieces of dried fruits (plums, dates, figs, cranberries, raisins) and even grated carrots, different nuts or black / white chocolate chips. Depending on you’re preferences, you can adapt this recipe of oatmeal muffins. I have a “passion” for black currants and this time I preferred to add them in the batter.
WHY I DID’T USE SUGAR?
In general (about 95% of the time), I prefer not to add sugar in my recipes. I just set a rule that I’m trying to follow. The fact that I gave up on sugar has helped me in my process of losing weight. This is not happening from yesterday, nor from the day before yesterday, but for nearly four years, since I began to document more about what a healthy and balanced diet means. I could talk for hours on this subject, I wanted to emphasize why I avoid consuming / adding sugar in my recipes and why I prefer less harmful alternatives. If you don’t have a problem in this regard, you can add as much sugar as you want in this recipe.
Are you curious how I made these yummy oatmeal muffins with blackcurrants?
Let me show you how easy are they to prepare!
200 gr. fine cut oat flakes
150 gr. black currants
200 ml. milk
2 ripe bananas
2 tablespoons of agave syrup
1 teaspoon of baking powder
1 teaspoon of cinnamon
a pinch of salt
1 tablespoon of vanilla essence (optional)
* Those 2 bananas and agave syrup I used them instead of sugar and their role is to sweeten the muffins
Preheat the oven at 180°C.
In a roomy bowl add the oat flakes, cinnamon, baking powder, salt and mix. In another bow, beat the two eggs with milk and agave syrup, then put them over the oats and mix.
With a fork mash the bananas until they turn into puree, add them to the rest of the ingredients and mix. Put the black currants in the bowl and mix carefully with a spoon. Don’t be afraid if this mix is quite liquid because the oats will absorb all the liquid!
Fill a special muffin tray with papers or silicone muffin molds. Put 2 tablespoons of the batter in each form. You can fill the muffin molds upwards because they will not grow as much as other muffin recipes.
Leave the tray in the oven for 30-35 minutes and after the muffins are baked, leave them to cool for 15-20 minutes.
Enjoy with pleasure anytime you want!
I am waiting for you to tell me in the comments if you like them as soon as you try them.
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