Blueberry and Cinnamon Breakfast Oaty Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 2 teaspoons ground cinnamon
- 2 teaspoons gluten-free baking powder
- 1 1/3 cup gluten-free oats, divided
- 1 2/3 cup unsweetened almond milk
- 1/2 cup medjool dates, pitted
- 1 free-range egg
- 2/3 cup fresh blueberries
- Carbohydrate 21 g(7%)
- Cholesterol 13 mg(4%)
- Fat 2 g(3%)
- Fiber 3 g(12%)
- Protein 4 g(8%)
- Saturated Fat 0 g(2%)
- Sodium 90 mg(4%)
- Calories 110
Preparation Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases. Put 1 1/4 cups of the oats into a food processor and blitz them until they form a fine powder. Then add the almond milk, dates, egg, baking powder, and cinnamon and blitz together to give a fairly smooth and sloppy mixture. Tip the mixture into a large bowl and gently stir in the blueberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. I like to use a mechanical ice cream scoop to do this. Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through. Remove from the oven and leave to cool a little before tucking in. Cooks' NoteOats are often processed in factories where other products containing gluten are used, so be sure to look for actual gluten-free oats on the label if you are avoiding gluten. From Eating Well Made Easy © 2016 by Lorraine Pascale. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
Preparation Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases. Put 1 1/4 cups of the oats into a food processor and blitz them until they form a fine powder. Then add the almond milk, dates, egg, baking powder, and cinnamon and blitz together to give a fairly smooth and sloppy mixture. Tip the mixture into a large bowl and gently stir in the blueberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. I like to use a mechanical ice cream scoop to do this. Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through. Remove from the oven and leave to cool a little before tucking in. Cooks' NoteOats are often processed in factories where other products containing gluten are used, so be sure to look for actual gluten-free oats on the label if you are avoiding gluten. From Eating Well Made Easy © 2016 by Lorraine Pascale. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
