Oat and Blueberry Muffins

Power breakfast in cup cake form – Muffins with Oats and Blueberries

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….

Ingredients
( 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)

 

Recipe

  1. 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.
  2. Place oats in food processor and pulse a few times. Add milk and for 30 min.
  3. Preheat oven to 200C (400F). Line a muffin tin with liners.
  4. Combine apple sauce, brown sugar, agave, vanilla, egg whites, oil and mix well.
  5. In a separate  bowl combine flour, salt, baking powder, baking soda and whisk to combine.
  6. Add the oats to the apple sauce mix and blend well.
  7. Add in the dry ingredients and mix until just incorporated.
  8.  Fold in blueberries.
  9. Spoon into the muffin tin and bake for 25 – 35 minutes or until a skewer come out clean.
  10. 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.)
  11. The muffins are fine for at least four days if kept in the fridge.

 

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