Moist, satisfying muffins made with rolled oats, whole wheat flour, ripe banana, and bursting blueberries — naturally sweetened, no refined flour. Carbs come from oats, whole wheat, and banana with a moderate GI, great for batch baking on the weekend.
Values for 1 muffins
Preheat oven to 180°C (355°F). Line a 12-cup muffin tin with paper cases.
In a large bowl, mash the banana with a fork until smooth. Add eggs, milk, yogurt, and oil. Whisk until combined.
In a separate bowl, mix oats, flour, sugar, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet bowl. Stir until just combined — a few lumps are fine. Do not overmix or muffins will be tough.
Gently fold in the blueberries (if using frozen, do not thaw first).
Divide evenly into the 12 muffin cups (about 3/4 full).
Bake 22–24 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes in the tin, then transfer to a wire rack. Best eaten warm, store up to 3 days or freeze.
Carbs come from oats, whole wheat flour, and banana (moderate GI — oats + whole wheat slow glucose release). Use your usual dosing method agreed with your care team. The protein from eggs and Greek yogurt, combined with oat fiber, creates a gentler blood sugar curve than a standard muffin. Log this in your journal to track your personal response.
