Dessertsdeliciouslyella
Simple Oat Muffins
There are many reasons why these simple oat muffins are just magic: they’re nut-free (perfect for school lunchboxes); they’re packed with fibre; they freeze well; the recipe is so versatile (add any fruit, nuts or seeds you fancy); and most importantly, they’re simply delicious. The recipe is plain and simple, so we recommend adding in some natural sweetness — we have created a few ideas for inspiration. If you prefer to keep them plain, why not add a touch of sweetness with a drizzle of maple syrup or a dollop of natural jam?
👥 12 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan / 350°F.
2
Grease a 12-hole muffin tray with coconut oil, or line with muffin liners.
coconut oil2 oz
3
Place the oats into a blender or NutriBullet and blitz until fine.
4
Place the milled oats into a large bowl along with the flour, cinnamon and bicarbonate of soda. Whisk until no lumps remain.
ground cinnamon1 teaspoonbicarbonate of soda1 teaspoon
5
In a large jug stir together the soya milk, maple syrup and coconut oil.
coconut oil2 oz
6
Make a well in the centre of the dry ingredients and stir through the wet ingredients. Mix gently just until everything is incorporated. Be careful not to overmix, as this can result in a tough muffin.
7
Scoop equal amounts of muffin batter into your prepared tray, sprinkling the top of each muffin with oats.
8
Bake for 25–⏱️ 30 minutes until risen and golden brown. Remove from the tray and cool before eating.
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