Blueberry Oat Muffins
Blueberry Oat Muffins
Make a batch of these delicious blueberry oat muffins on a Sunday for a great grab-and-go breakfast or snack during the week.
- Muffin pan
- Cupcake liners
- blender
- 250 g rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- Pinch of Salt
- 2 bananas
- 1 egg
- 240 ml oat milk
- 190 g fresh or frozen blueberries (see top tip)
- Preheat the oven to 200°C, and spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a large bowl, combine the rolled oats, baking powder, baking soda, cinnamon, vanilla extra, and, salt together. and set aside.
- In a blender, blend together the bananas and milk then whisk in the egg and vanilla extract (do not overbeat the eggs).
- Pour the wet ingredients into the dry ingredients, stir a few times, then add the blueberries and fold everything together gently until well combined.
- Spoon the batter into liners, filling them all the way to the top.
- Toppings: sprinkle with some extra oats and a mix of seeds if desired.
- Bake for 22 to 24 min at 200°C.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Top Tip:
- If using frozen berries, do not thaw them and reduce the milk down to 150 ml; frozen berries give off too much moisture so reducing the milk will prevent muffins from tasting a little too wet.
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