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healthy oat muffin

Healthy Oat Muffins

Helen Ridgeway Helen Ridgeway
With 7 good-for-you ingredients, these healthy oat muffins are made with bananas, blueberries, olive oil and lemon. It makes them a great alternative to more sugar-laden muffins.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Servings 12
Calories 123 kcal

Ingredients
 

  • 2 cups rolled oats 1 cup blended into flour (160g)
  • 2 medium bananas
  • ½ cup unsweetened almond milk (125ml)
  • 3 tbsp maple syrup
  • 3 tbsp lemon juice plus zest of half a lemon
  • 1 cup blueberries (150g)
  • 3 tbsp olive oil

Instructions
 

  • Preheat the oven to 160C or 320F.
  • Take half the oats and blend into flour. Add this to a mixing bowl with all the other ingredients.
  • Gently mixed everything together until all the ingredients are combined but the blueberries are still intact. Spoon the mixture in cupcake cases.
  • Bake for 25-30 minutes until just golden brown. Allow to cool.

Notes

  • If you are using ready-made oat flour, only use about 3/4 of a cup. 
  • I used fresh fruit, but you can also swap for frozen.
  • If you would like them even less sweet, swap the maple syrup for more almond milk.
  • Leave to cook before removing from the paper cupcake cases.

Nutrition

Calories: 123kcalCarbohydrates: 18.1gProtein: 1.8gFat: 4.3gSaturated Fat: 0.6gFiber: 1.9g
Keyword blueberry muffin, healthy muffin, oat muffin
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