Oatbran Muffins

Posted by on May 10, 2013 in Baking, featured, Recipes | 7 comments

Oatbran Muffins

WOW!  Where did April go?  Does anyone else find it strange how time seems to speed up as the years pass by?  Memories of long summer days are still lingering for me, yet here we are quickly approaching the middle of the year.

Over the past month I have been kept busy with some catering jobs and I hope to bring you some of those low FODMAP recipes soon.  I have also been working towards having The low FODMAP cookbook published as an eBook; we’re getting close.  Add to these things three busy kids having lots of fun with sports and music lessons and friends…I guess that explains where April went.

To keep up with things I often whip up a batch (or 2) of muffins, hoping to get some of them into the freezer to pop into lunchboxes.  These Oatbran muffins, which I have adapted from this recipe, are my go-to recipe that are super-quick to mix and bake.  Of course, our family of 5 can’t agree on just one variety, so I often divide the mix in half and add different flavourings.

I start by blending the oats into course flour.  A small food processor like those that come with a stick mixer are perfect for this job.  To make up the dry ingredients I like to mix the oat flour with spelt flour, white or wholemeal.  If spelt doesn’t work for you, you could try a mix of other gluten free flours (although the muffins wouldn’t be gluten free unless you are fortunate to have access to gluten free oats – not in Australia yet).

 

 

For the liquid ingredients I tend to mix it up according to what I have on hand. The total liquid volume for the oat and spelt flour mix is 1 ¼ cups, other flour mixes might need a little more or less.  The batter should be thick and spoon-able but still a bit runny – does that make sense??  So I use ½ cup of mild-flavoured oil, such as grapeseed, and ¾ cup milk, buttermilk, plain yoghurt or a mix of yoghurt and milk – choose lactose free if you need to.

 

 

As you can see, I made half the muffins raspberry.  Just spoon half the batter into 6 holes of a lined muffin tray and push the frozen raspberries in.  To the remaining mix I gently folded in 1 mashed banana and some dark chocolate chips, pressing a few more chips on top.

 

 

These should keep the hungry ones happy…for a couple of days I hope!

Perhaps you have some other flavour combos that work for you and your family…

 

 

Oatbran muffins

makes 12

135g oats, rolled or quick-cook
1 cup (150g) spelt flour, white or wholemeal
2 teaspoons baking powder
⅔ cup (150g) raw castor sugar
2 eggs
½ cup (125ml) mild flavoured oil, such as grapeseed
¾ cup (200mL) milk, plain yoghurt or buttermilk, lactose free if required
1 teaspoon vanilla extract
½ cup fresh or frozen raspberries.
1 very ripe banana, mashed
¼ cup dark chocolate chips, plus extra

 

Preheat oven to 180°C (160°C for fan forced) and line a 12 cup muffin pan with muffin papers.

Blend the oats in a small food processor to make course flour.  Add to sifted spelt flour and baking powder, and sugar a large mixing bowl.

Combine eggs, oil, milk, and vanilla; mix well.  Add to dry ingredients a mix until just combined.

Spoon half the batter into 6 muffins papers.  Press the raspberries into the batter and swirl a little with a table knife.

Gently fold in the mashed banana and chocolate chips to the remaining batter; spoon into the remaining muffin papers and add a few extra chocolate chips to the top of each one.

Bake for 20- 25 minutes or until golden.  Cool on a wire rack.

 

 

 

7 Comments

  1. These muffins look so good Natalie. I “pinned” your recipe.

  2. Re recipe for Oatmeal muffins, would brown rice flour be ok to use or is this too heavy??

    • Hi Susi,
      I think you would find brown rice flour alone would result in dry muffins. It is always better to use a mix of GF flours. As a rough guide for 1 cup flour mix 2/3 cup wholgrain flour (eg brown rice flour, nut meal/flours, quinoa flour etc, or a mix of these) and 1/3 cup starch to lighten and moisten, eg corn starch, tapioca, potato, or a mix of these. Of course different recipes may need this mix to be adjusted for the best result.
      Cheers,
      Nat

  3. I love ‘base’ recipes such as this one, to which you can flavour how you like. These look delicious!

    Also, I thought I’d let people know that you ARE able to get GF oats in Australia…but finding them is the difficult part. I found a box of Freedom Foods brand GF rolled oats on holidays (Forster, NSW), but have yet to find them closer to home. This company also makes other items with GF oats too!(such as muesli bars and cereal), which appear more readily available. Their oats are not GM, and each batch is tested to ensure there are less than 3PPM of gluten. Good news that things are changing!
    http://www.freedomfoods.com.au/OUR-FOODS/Freedom-Foods/Cereals—Muesli-s/172.aspx

  4. You definately can buy gluten-free oats in Australia, they’ve been around for at least a couple of years. There’s not many varieties, but I’ve seen them in IGA’s and health food stores.

    • Thanks for the heads up, Jill. I will keep an eye open for the oats at the IGAs. Perhaps I will list any stores here that I find them at…

  5. I have just made these as a treat for Sunday breakfast, I only made raspberry and they were simply delicious.

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