Include in Print View:

Berry Oatmeal Muffins

Prep Time 20 mins
Cook Time 200 mins
Total Time 3 hrs 40 mins
Ratings 5 from 1 votes
Cooking Method:
Cuisine: , , ,
Courses: , , , , , , , , , ,
Difficulty: Beginner
Servings: 12
Description

These muffins freeze wonderfully, so feel free to make a double batch and chuck the extras in the freezer for a rainy day.

Ingredients
    Dry ingredients:
  • 2 extra ripe bananas
  • 1 cup blueberries (150 g)
  • 1 cup oats (200 g)
  • 1 cup non-diary milk, like almond milk (200 mL)
  • 2 tsp baking powder
  • 1 pinch salt
  • ½ cup coconut oil (100 mL)
  • 2 Tbsp maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla
  • 1 Tbsp ground flaxseed
  • 1 Tbsp gluten-free flour
Instructions
  1. 1

    Preheat your oven to 200°C/400℉. Grease or line a muffin tray with muffin tin liners.

  2. 2

    Add all the ingredients into a blender (except the fresh blueberries), and blitz until just barely mixed together, but before the contents reach a smooth puree consistency.

  3. 3

    In a separate bowl, gently toss the fresh blueberries with 1 Tablespoon of gluten-free flour until lightly coated. This will help prevent the blueberries from sinking into the muffins. Add the coated blueberries to the wet mixture and stir them in by hand.

  4. 4

    Using a tablespoon, scoop the batter into the lined muffin tray.

  5. 5

    Bake the blueberry muffins for 15-25 minutes at 400F (200C).

  6. 6

    Serve with extra blueberries, lemon zest, and confectioner's sugar, if desired. Enjoy warm, or store in an airtight container for up to 3 days.

Keywords: muffins, blueberries, oats, gluten-free, breakfast, baking
Read it online: https://bloomcooking.com/recipe/berry-oatmeal-muffins/