Wednesday, 6 August 2014

Baked Oatmeal Cupcakes To Go

(makes 24)


2 1/2 cups (600g) over-ripe mashed banana
5 stevia packets/ 5 tbsp liquid sweetener (honey/agave etc.)
2 2/3 cups (640ml) water (If using the liquid-sweetener option, scale water back by 1/3 cup.)
1/4 cup oil
2 1/2 tsp vanilla extract5 cups (400g) rolled oats1 tsp salt2/3 cup mini chocolate chips (optional)optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

  1. Preheat the oven to 190C/375F/mark 5 and line a muffin pan with 24 paper cases.
  2. Mix together the banana, sweetener, water, oil and vanilla extract.
  3. Add the oats, salt and chocolate chips/other add-ins and fold to combine.
  4. Divide the batter amongst the paper cases and bake for about 20 minutes. Remove from the oven and leave to cool on a wire rack before serving or freezing.

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