Blueberry and oat muffins (gluten & dairy free)
Gluten and dairy free blueberry and oat muffins are delicious and simple. They're nutritious and perfect for breakfast or snacks.
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Servings: 12 muffins
Calories: 299kcal
Ingredients
- 2 ½ cups rolled oats
- 1 ½ cups coconut milk
- 1 free-range egg lightly beaten
- ⅓ cup pure maple syrup
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup blueberries fresh or frozen (I used frozen)
Instructions
- Place the oats in a large bowl and pour over the coconut milk. Cover the bowl and pop it in the fridge for 8-12 hours.
- Pre-heat the oven to 175C(375F) fan-forced and line a 12-hole muffin tin with cases or grease a non-stick muffin tin.
- Take the soaked oats out of the fridge and mix in the egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt then fold through the blueberries.
- Bake for 25-30 minutes or until golden.
- Leave them in the tin for 10 minutes and then transfer to a wire rack to cool.
Nutrition
Calories: 299kcal | Carbohydrates: 42g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 275mg | Fiber: 5g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
