Blueberry Oat Muffins
These blueberry oat muffins are a lighter take on a classic bake, made with less oil and sugar and no dairy. They’re filling without being heavy and work well for breakfast, afternoon tea or packed lunches.
Sweetened with banana and a small amount of unrefined sugar or date syrup, and bulked out with oats, these muffins are easy to make and hold their shape well while staying soft inside.
Ingredients
Method
- Preheat the oven to 180°C and line a muffin tin with paper cases or silicone moulds.
- Mash the banana in a mixing bowl, then add the egg and oil and mix well.
- Stir in the vanilla extract, cinnamon, and sugar or date syrup.
- Add the oats, flour, and baking powder and mix until combined.
- Pour in the oat milk and mix again. Add a little more if needed — the batter should be thick but pourable.
- Gently fold in the blueberries.
- Spoon the mixture into the prepared muffin tin.
- Bake in the oven for about 25 minutes, until risen and lightly golden.
- Alternatively, bake in an air fryer at 180°C for 15–20 minutes.
- Remove from the oven and allow to cool on a wire rack before serving.