Blueberry Oat Muffins

Blueberry Oat Muffins

Blood Sugar: 20Servings: 12Preparation Time: 30minMeal Category: Breakfast
Micronutrients:Vitamin AFolateCalcium

Macronutrients per 100g

Energy
242kcal
Sugar
9g
Fat
9g
Fiber
3g
Sat fat
4g
Protein
6g
Carbs
36g
Sodium
285mg

Ingredients

200g / 7oz old-fashioned Rolled oats, 200g / 7oz self-rising Self-raising flour, 2 tsp Baking powder, 60g / 2oz Coconut sugar, 2 tsp Ground cinnamon, 125ml / 4fl oz Milk, 200g / 7oz Blueberries, 2 ripe Bananas, 2 Eggs, 90g / 3oz melted Unsalted butter, 1 tsp Pure vanilla extract

Preparation

1. Preheat the oven to 180°C (400°F). 2. Mash 2 ripe Bananas with a fork in a large bowl. 3. Whisk in 2 Eggs, 90g / 3oz melted Unsalted butter, and 1 tsp Pure vanilla extract. 4. Add 200g / 7oz old-fashioned Rolled oats, 200g / 7oz self-rising Self-raising flour, 2 tsp Baking powder, 60g / 2oz Coconut sugar, and 2 tsp Ground cinnamon. Stir well to combine. 5. Fold in three-quarters of the 200g / 7oz Blueberries. 6. Spoon the mixture into the muffin cases in the 12-hole muffin tin and top with the remaining Blueberries. 7. Bake in the preheated oven for 20-25 minutes until a skewer comes out clean. 8. Transfer to a wire rack to cool.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
36% of RDI
Vitamin C
3% of RDI
Omega 3
6% of RDI
Vitamin A
79% of RDI
Calcium
44% of RDI
Folate
47% of RDI

Good to know

Store the muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months. You can swap the blueberries for raspberries or blackberries, whatever is in season.

How to Prepare

1. Preheat the oven to 180°C (400°F). 2. Mash 2 ripe Bananas with a fork in a large bowl. 3. Whisk in 2 Eggs, 90g / 3oz melted Unsalted butter, and 1 tsp Pure vanilla extract. 4. Add 200g / 7oz old-fashioned Rolled oats, 200g / 7oz self-rising Self-raising flour, 2 tsp Baking powder, 60g / 2oz Coconut sugar, and 2 tsp Ground cinnamon. Stir well to combine. 5. Fold in three-quarters of the 200g / 7oz Blueberries. 6. Spoon the mixture into the muffin cases in the 12-hole muffin tin and top with the remaining Blueberries. 7. Bake in the preheated oven for 20-25 minutes until a skewer comes out clean. 8. Transfer to a wire rack to cool.

Good to Know

Store the muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months. You can swap the blueberries for raspberries or blackberries, whatever is in season.

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