Okay, I’m not going to make another muffin recipe. I’ve discovered the most delectable muffin recipe. My kids are devouring these as quickly as I can prepare them, so thank goodness they’re so simple to prepare! I made this one with vanilla and blueberries, but I’ve also made it with carrots and cinnamon and chocolate chips. Naturally, I’ve included Kfibre, my go-to low-FODMAP prebiotic supplement. Because it’s prebiotic, I know it’ll help my kids’ gut health and protect their health in the future.
Did you know that throughout the first few years of life, the gut microbiome undergoes significant changes as it establishes itself? Following that, it appears to have its own “normal” and is much more steady. Birth technique, food, pets, siblings, drugs, and environment all play a part at this time. Of course, some of them are beyond our control, but using high-quality prebiotics will aid in the establishment of a diversified and plentiful microbiome.
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 12
You will need:
- 2 cups rolled oats
- 2 bananas
- 2 eggs
- 1 cup (8oz) plain Greek yogurt
- 2 tbsp maple syrup
- 1 tbsp Kfibre
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup (3oz) blueberries
How to make Kfibre-infused Blueberry & Oats Blender Muffins:
- Preheat the oven to 200° Celsius (400° Fahrenheit) and grease a 12-cup muffin tin.
- Place 2 cups oats, bananas, eggs, Greek yoghurt, Kfibre, baking powder, baking soda, vanilla extract and salt in a blender and whiz until smooth. Gently fold in blueberries.
- Pour mixture into greased muffin tin and bake for 15 minutes until lightly golden.
Modifications:
Low FODMAP: ensure the recipe makes 12 serves
Dairy-free: replace Greek yoghurt with coconut yoghurt
Gluten-Free: replace rolled oats with 1 cup quinoa flakes and 1 cup GF flour
