So here we are, January 6th and a Monday to boot. I don’t know about you, but this “new year, new me” promise is waaaay overdue. These Oatmeal Blueberry Muffins are just the thing if you’re in the market for a healthier breakfast. If you’re hoping for a fluffy light muffin with crunchy streusel and a bulging muffin top you’ll need to look elsewhere, though. This is a dense - but flavorful - and satisfying muffin, delicious with a generous schmear of salted butter 😉. It’s also gluten free and full of nutritious goodness to keep you going until lunchtime!
It’s versatile too - swap out the blueberries for pears or apples, add some chopped nuts, change the flax seed for chia, it’s very forgiving! These won’t rise so don’t be alarmed. They freeze well, or can be kept in an airtight container for 3 to 4 days.
Ingredients for 12 muffins:
3 cups (240g) rolled oats
2 tablespoons ground flaxseed
1 cup (240 ml) almond milk (or other milk of your choice)
3 eggs
2 bananas, mashed. The riper the better!
1 tablespoon cinnamon
2 tablespoons honey
2 handfuls of blueberries, fresh or frozen
Preheat the oven to 375F (190C) and grease a 12-cup muffin tin. Combine the oats, flaxseed, almond milk, eggs, bananas, cinnamon and honey. Add the blueberries and divide the mixture amongst the muffin cups. Bake for 30 minutes until slightly golden on top, and cool on a wire rack.
