Almond Blueberry Oat Muffins
Almonds, blueberries, and oats are nutritious ingredients that can be combined into a healthy muffin recipe, making an ideal snack for on-the-go or pre/post-workout nourishment.
Ingredients
What you need
- 1 tbsp ground flaxseed + 3 tbsp. Water, for flax egg
- 180 g rolled oats
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- 1 ripe banana, mashed
- 2 tbsp Coconut oil, melted.
- 240 ml almond milk unsweetened
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 150 g blueberries
Instructions
What you need to do
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper or silicone liners.
- In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the remaining ingredients.
- Place the rolled oats, bakingpowder, salt and cinnamon into a large bowl, stir to combine and set aside.
- Combine the mashed banana, flax egg, melted coconut oil, almond milk, maple syrup, and vanilla extract in a medium bowl.
- Add the wet ingredients to the dry ingredients and mix to form a muffin batter, then gently stir through the blueberries.
- Pour the mixture into the prepared muffin tin and place into the hot oven to bake for 20-25 minutes, or until golden brown and cooked through.
- Remove the muffins from the oven and set aside on a wire rack to cool for 5 minutes before serving.
- Store any leftover muffins in an airtight container.
Notes
Nutritional Value
- Fats: 4g
- Carbs: 7g
- Protein: 2g
- Fibre: 2g
This recipe is
- Dairy-free
- Low carb
- Meal prep
- Vegan
- Contains Nuts
Nutrition
Calories: 107kcal
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