parallax background

Banana, Oats and Raisin Muffins

Tuna Steak with Fresh Coriander and Basil
June 1, 2017
Smoked Trout and New Potato Spinach Salad with a Yoghurt Dill Dressing
June 1, 2017
 

Who doesn’t like a lovely fresh, soft muffin? But unfortunately for IBS sufferers, the ones you most often get are full of sugary chocolate and shortly after you’ve eaten them, the digestion starts disagreeing with your taste buds. These banana, oats and raisin muffins, on the other hand, are pretty safe for IBS sufferers and taste amazing. Make a batch and keep them for your mid-morning or afternoon snack with a nice cup of herbal tea.

 

Ingredients:

  • 2 large ripe bananas, mashed (1 cup)
  • 2 Tbs. canola oil
  • 1 egg
  • 1 cup low fat milk
  • 1 tsp. vanilla essence
  • ⅓ cup raisins
  • 1 ¼ cups whole-wheat flour
  • ⅔ cup rolled oats
  • ½ cup brown sugar
  • 2 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt

Method:

  1. Pre-heat the oven to 180° C.
  2. Combine the mashed bananas, canola oil, egg, low fat milk and vanilla essence in a medium bowl and mix well. Set aside.
  3. Soak the raisins in boiling water until soft, drain excess water and add to the mixture.
  4. Mix together the whole-wheat flour, rolled oats, brown sugar, baking powder and cinnamon.
  5. Mix the flour mixture into the banana mixture until they are just combined.
  6. Spray 12 muffin cups with spray and cook, or use paper liners, and divide the mixture between the 12 cups.
  7. Bake for 15 minutes or until a knife or wooden pick comes out clean.

This recipe makes 12 muffins