Simply Scrumptious

Just 4 ingredients to make these healthy muffins, they're moist, oaty and naturally sweetened from the bananas Prep time 5 minutes Cook time 30 minutes Total time 35 minutes INGREDIENTS 3 medium ripe bananas 2 cups of oats 2 eggs 1 tsp bicarbonate of soda ¼ cup honey (optional) METHOD Preheat oven 180ºc / 160º fan Lightly grease a muffin tray (you may need more than one) Add all the ingredients to a food processor and blend until smooth and all the ingredients are combined Pour your mixture evenly into your muffin tray (s) Place in the oven on the middle shelf and bake for approx 30-35 minutes, checking after 20 minutes. To check if your muffins are baked, insert a skewer or toothpick into the centre of a muffin, if it comes out clean muffins are baked, if not continue to bake Let your muffins cool for at least 10-15 minutes before removing from the muffin tray, then transfer them to a cooling rack

INGREDIENTS 75g plain wholemeal flour 75g porridge oats 75g light olive spread 1 tsp baking powder 1 tbsp golden syrup METHOD  Preheat oven 160ºc / 180º fan / Gas mark 3 Put the wholemeal flour, baking powder and porridge oats into a mixing bowl and stir together Heat the butter and golden syrup in a saucepan over a low heat until melted Pour into the flour mixture and stir until all is well combined Roll walnut size pieces using your hands and place onto your baking tray, then flatten slightly using either the palm of your hand or the back of a spoon, making sure you leave room between each cookie Place tray in oven on the middle shelf and bake for approx 7-15 minutes, depending on your oven, until golden brown If you prefer a softer biscuit, remove them from the oven a little after 7 minutes, but if you prefer a crunchier biscuit leave for approx 15 minutes, but do keep an eye on them so they don't burn

A sugar-free biscuit Crumbly, oaty and chewy, everything you could want in a biscuit! INGREDIENTS 50g porridge oats 50g wholemeal flour 50g fruit purée 50g light olive spread, melted 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp mixed spice (Sultana’s optional, I put a few in) METHOD   1. Preheat oven to 190c/170 fan/gas 5 2. Line to baking trays with grease proof paper 3. Place all the ingredients into a mixing bowl and mix well until all is combined 4. Place walnut size portions of the mixture onto your baking tray leaving room between each one. Flatten slightly using the back of a teaspoon or fork 5. Place biscuits in the oven for approx 15 minutes or until they start to take on a golden colour.  6. Leave the biscuits on the tray to cool and to firm up.

These crunchy oaty biscuits are perfect for an evening snack, they are full of flavour and at only 40 calories per biscuit you can indulge and have two without any guilt. For this recipe you will need a mini food processor or something similar  Makes 9 biscuits Approx 40 calories per biscuit INGREDIENTS  40g oats 1 small egg 1/2 tsp baking powder 1 tsp marmite 25g EATLEAN high protein cheese, chopped roughly into little cubes (you can use normal cheese, but the calories will be more) METHOD 1. Preheat your oven to 160c fan / 180c electric / gas 4 2. Line a baking tray with greaseproof paper or a silicone non-stick mat 3. Put all your ingredients into your mini food processor and blitz to they are all combined, but not so much so that your mixture is smooth paste as you want to keep the texture of the oats  4. Once all the mixture is combined spoon 9 tsp  of the mixture onto the tray making sure they're spread apa...

INGREDIENTS 75g (3oz) wholemeal flour 75g (3oz) porridge oats 75g (3oz) butter 1 tsp baking powder 1 tbsp golden syrup or honey 2 tbsp milk METHOD Heat oven to 180C fan - 160C - gas 4. Line a baking tray with baking parchment Sift flour into a bowl. Mix in baking powder and porridge oats Melt the butter, syrup/honey and milk in a small saucepan or in the microwave and stir Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until its all well combined Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst baking Bake for 10-15 minutes on the middle shelf, or until golden brown. Leave to cool for 5 minutes before removing from the tray

INGREDIENTS  1 cup of oats 1 tsp baking powder 1 tsp ground ginger 3 tbsp fat free natural yogurt 1 egg 6-8 dried dates cut into small chunks Baking dish approx 10cm by 16cm METHOD Pre-heat oven 180 degrees In a mixing bowl, combine all the ingredients and mix well Now spray your baking dish with frylight or which ever is your preferred method for greasing your dish Pour in your oaty mixture and flatten down carefully Bake in the oven on middle shelf for 30/40 minutes until golden with cracking on the top