Oatmeal Blueberry Muffins

Mmmm a warm blueberry muffin? Yes please! These little delights are full of oats and topped up with protein to keep you full and satisfied, without all the sugar that traditional muffins have. Try baking a batch and freeze them so you always have a healthy snack for those big training days…

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Oatmeal Blueberry Muffins
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Serves
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Serves
Ingredients
Instructions
  1. Preheat oven to 220C.
  2. Lightly grease 12 muffin cups, or use paper liners.
  3. Add 1 ¼ cup rolled oats to a blender or food processor and blitz to a meal.
  4. Transfer to a large mixing bowl and combine with the spelt four, protein powder, xylitol, baking powder, baking soda and salt.
  5. In a separate bowl mix the milk, oil and egg until well combined.
  6. Add the wet ingredients to the dry ingredients and stir just until moistened. Gently fold in blueberries.
  7. Divide the batter among muffin cups.
  8. Combine the 3 Tbsp of rolled oats, 2 Tbsp of xylitol and 2 tsp of Cinnamon and sprinkle over muffins.
  9. Bake until tester inserted in centre comes out clean, about 15 minutes.
  10. Turn out on to a wire rack and serve warm or at room temperature.
Recipe Notes

Note: These can be prepared 1 day ahead. Store in an airtight container, or even freeze for a quick snack.

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