Flourless raisin and oat muffin tin cookies


I love all things sweet, as evidenced by the size of the dessert tag for this blog. Unfortunately my grumpiness from my current state of broken sleep is not helped by blood sugar spikes and dips, so I’m going to attempt to eat a little healthier. I’m easing into my new regime slowly – I’m still making biscuits, but they’ve got more of the good stuff in them. This was done in the evening so most of the pics are pretty horrible under kitchen downlights. Sorry about that.


  • 60g butter, chopped into 2-3 pieces
  • 60g whole blanched almonds
  • 1 ripe banana, broken into pieces
  • 50g shredded coconut
  • 80g sultanas
  • 180g rolled oats
  • 90g honey
  • 1 egg, beaten
  • ½ tsp cinnamon

Blade/s: Chopping


1. Preheat the oven to 180C.

2. Add butter to the jug. Cook on Sp2, 100c for 2 min.

3. Add blanched almonds. Pulse until they are chopped (I was surprised at how evenly the Bellini chopped them).


4. Add the pieces of banana. Mix on Sp3 for 10 sec. Scrape down the jug.


5. Add all the other ingredients – add the honey last, or it might not mix evenly if it’s sitting at the bottom of the jug. Mix on Sp1 for 25 sec.


6. Spoon into a silicone muffin mold. Fill each mold approximately 1/3 full (I used this method as the mixture is very crumbly and I had trouble keeping it together when I put it on a baking sheet). Use the back of a spoon to press the mixture down firmly. This is one of the few jobs that toddlers can actually do quite well when ‘helping’ with baking.


If you don’t want them to look like they came out of a muffin tin then press the edges down so they aren’t higher than the centre.

7. Bake for about 17 min. The biscuits will need to be quite well cooked to hold their shape.

8. Cool in the muffin molds.


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