Servings
9
Prep time
Cook time
Recipe
Ingredients
- 1½ cups rolled oats
- 1¼ cups all-purpose flour
- ½ cup coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened plant-based milk (almond, soy or oat milk)
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Method
- Preheat oven to 190°C and line a muffin tin with baking paper.
- In a blender or food processor, pulse the rolled oats to create a coarse oat flour.
- In a large bowl, whisk the oat flour, all-purpose flour, coconut sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the plant-based milk, melted coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Gently fold in the blueberries.
- Divide the batter evenly in the prepared muffin tin and bake in the oven for 18-20 mins.
- Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
- Serve warm.
- Tip: For an extra touch of sweetness, sprinkle a little coconut sugar or cinnamon on top of each muffin before baking.
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