Slimming World Baked Oat Muffins

I often make baked oat muffins to eat for breakfast, snacks and when they are straight out of the oven they make a delicious dessert.

The recipe and ingredients below are taken from the SW website , to which I’ve adapted slightly, it is enough for a double portion as I split them up and use them as muffins. This recipe should be enough for about 8 muffins.


80g Porridge Oats

180g 0% Fat Greek Yoghurt or 1 Small Low Fat Yoghurt (vanilla works well)

2 tbsp Sweetener (I use MyProtein Vanilla Stevia drops)

Vanilla Essence

2 Eggs

200g Frozen Raspberries

1 tsp Bicarbonate of Soda/Baking Powder

Vanilla Whey optional

  • Mix all ingredients together in a bowl. Use sweetener and vanilla essence to your own taste.
  • Separate mix into a non stick muffin tin or paper cases
  • Cook on 200*C for roughly 15 minutes until golden brown.




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