HEALTHY BLUEBERRY OAT MUFFINS
As far as healthy baking goes, this recipe hits the spot! These muffins are studded with juicy blueberries, have a crisp top, and they are just sweet enough to convince you they are indulgent (when in fact, a bowl of yogurt with store bought granola would be less healthy).
Ingredients
Method
Equipment: 12 hole muffin tray, large bowl, medium bowl, nutribullet/small food processor
Preheat oven to 170 degrees Celsius. Line a muffin tray with 12 muffin papers, spray the insides with oil.
In a small bowl, whisk together the date syrup and honey, once emulsified, whisk in the eggs and milk, then add the vanilla, olive oil, vinegar and lemon zest, set aside.
In a large mixing bowl, combine the blitzed oats, almond meal, salt, baking soda and cinnamon. Mix until well combined.
Pour the wet ingredients over the dry bowl, gently fold until combined.
Add 3 cups of blueberries and gently mix through, careful not to over mix.
Deposit the mixture into the muffin papers. Divide the remaining cup of blueberries over the top of the muffins.
Bake for 20-25 minutes, they will be golden when ready.
Serve warm with a dollop of yogurt or ice-cream. Store in an airtight container at room temperature for up to 3 days, then in the fridge for up to a week.
Makes 12 muffins
Refined sugar free, Dairy Free