I love my lazy weekend breakfasts. But when I have a whole day of dinner party cooking ahead of me, even I just want something quick and convenient. These oat muffins can be made days ahead and are the perfect instant breakfast: porridge in a cup cake liner.
On top of that they are incredibly healthy (granted, that is except for the sugar).
By the way, these muffins also make a fabulous little thank you gift. They have all the charm of home-baking without the guilt you should feel for stuffing your friends and family with butter and white flour….
( recipe hardly altered from the blog “skinnytastes‘)
makes 12 muffins
135g (1 1/2) cups oats
240ml (1 cup) unsweetened almond milk (or skim milk)
100ml 1/2 cup unsweetened applesauce (I use this easy home-made freezer apple sauce)
100g 1/2 cup brown sugar
2 tbsp agave (or sugar, honey)
2 egg whites
1 tbsp oil
1 tsp vanilla extract
60g (1/2 cup) whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
150g (1 cup) blueberries (defrost if using frozen)
- If using your own freezer apple sauce: blend defrosted apples in food processor until smooth. Remove into a medium size bowl. No need to clean the food processor.
- Place oats in food processor and pulse a few times. Add milk and for 30 min.
- Preheat oven to 200C (400F). Line a muffin tin with liners.
- Combine apple sauce, brown sugar, agave, vanilla, egg whites, oil and mix well.
- In a separate bowl combine flour, salt, baking powder, baking soda and whisk to combine.
- Add the oats to the apple sauce mix and blend well.
- Add in the dry ingredients and mix until just incorporated.
- Fold in blueberries.
- Spoon into the muffin tin and bake for 25 – 35 minutes or until a skewer come out clean.
- Allow the muffins to cool (if you are as impatient as me and try eating them warm, half of the muffin will stick to the liner.)
- The muffins are fine for at least four days if kept in the fridge.