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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large egg
  • 1 ripe banana
  • 2 Tbsp cold-pressed rapeseed oil
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 Tbsp unrefined sugar or 2 Tbsp date syrup
  • 1 cup rolled oats
  • ½ cup wholemeal flour
  • 1 tsp baking powder
  • ½ cup oat milk plus more if needed
  • 1 cup blueberries

Method
 

  1. Preheat the oven to 180°C and line a muffin tin with paper cases or silicone moulds.
  2. Mash the banana in a mixing bowl, then add the egg and oil and mix well.
  3. Stir in the vanilla extract, cinnamon, and sugar or date syrup.
  4. Add the oats, flour, and baking powder and mix until combined.
  5. Pour in the oat milk and mix again. Add a little more if needed — the batter should be thick but pourable.
  6. Gently fold in the blueberries.
  7. Spoon the mixture into the prepared muffin tin.
  8. Bake in the oven for about 25 minutes, until risen and lightly golden.
  9. Alternatively, bake in an air fryer at 180°C for 15–20 minutes.
  10. Remove from the oven and allow to cool on a wire rack before serving.