Blueberry Oat Muffins
These blueberry oat muffins are a go-to recipe for me. They're quick and easy to make, with an oaty base. Healthy and gluten-free too. Enjoy for a sweet breakfast or snack.
Servings 16 muffins
Calories 93kcal
Ingredients
- 2 1/2 cups gluten-free oats
- 1 tbsp chia seeds
- 1 1/2 cups almond milk
- 1/3 cup maple syrup
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup frozen blueberries
Instructions
- Combine oats, chia and milk in a large bowl. Mix to combine, then cover and place in the fridge to soak overnight.
- Preheat oven to 350F/176C. Remove soaked oats from fridge and stir in maple syrup, melted coconut oil, vanilla, cinnamon, baking powder and salt. Mix to combine.
- Line or lightly coat muffin tin with oil. Scoop oaty mixture into muffin cups filling to be approx 2/3rds full. Top each with 1 tablespoon frozen blueberries.
- Place muffins in the oven to bake until golden and fluffy, approx. 25 to 30 minutes.
Notes
Muffins will keep for up to 5 days. Store in the fridge in an air tight container.
Nutritional information is a rough estimate.
Nutrition
Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 69mg | Potassium: 95mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg