Cinnamon
Roll Baked Oat Muffins | Slimming World
prep 10 mins
cook 30 mins
total 40 mins
author slimming world
yield 4 muffins
This recipe is vegetarian,
gluten free, Slimming World and Weight Watchers friendly
·
Extra Easy - 1 HEb and 5 syns per serving (2 muffins)
·
Green/Vegetarian - 1 HEb and 5 syns per serving (2 muffins)
·
WW Smart Points - 8 (2 muffins)
·
Gluten Free - use gluten free oats
or 6 syns per muffin if
not using HEb (this is making 4 muffins out of the mix)
*suitable for freezing (but I recommend
freezing without the icing)
Ingredients
·
80g/2.8oz
of oats
·
160g/5.6oz
of fat free plain yoghurt
·
2
eggs
·
1.5
tsp of baking powder
·
1/4
cup (4 tbs) of sukrin: gold - 2 syns
·
1
tbs of butter, melted - 5 syns
·
1
tsp of cinnamon
·
cooking
oil spray
for the icing:
·
13g
of icing sugar - 2.5 syns
·
1
tbs of Greek yoghurt
Instructions
1.
Preheat
oven to 190c/375f (gas mark 5)
2.
Add
the oats to a blender and blend till finely ground.
3.
Add
to a bowl with baking powder
4.
Add
in the eggs and yoghurt and fold until all combined.
5.
Grease
the muffin tray with cooking oil spray.
6.
Add
a 1/3 of the mix to 4 holes of the muffins tray.
7.
In
a bowl combine the melted butter, sukrin gold and cinnamon and stir until all
combined.
8.
Spoon
half the mixture into the muffin cases on top of the oat mix.
9.
Add
another 1/3 of the oat mix, and top with the rest of the cinnamon butter mix.
10.
Finishing
off with the last of the oat mix.
11.
Place
in the oven and back for approx 30 mins, they should be lightly golden on top
and a skewer entered into the centre should come out clean.
12.
Allow
too cool slightly, and then pop out of the silicone mold.
13.
Mix
together the icing sugar and greek yoghurt until smooth.
14.
Add
to a ziplock sandwich bag, push down to one side, and snip off the corner and
then you can use it to pipe over the top of the cinnamon roll baked oat
muffins.
15.
Enjoy!!
Source http://www.slimmingeats.com
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