Blueberry and Oat Breakfast Muffins

Are you looking for a tasty and nutritious treat that you can enjoy guilt-free with all the family? Look no further than these mouthwatering blueberry oat muffins! Packed with wholesome ingredients and bursting with flavour, these muffins are the perfect way to start your day or satisfy your sweet tooth.

These are perfect for weekend baking! Plus, they are vegan, gluten-free, and refined sugar-free, making them suitable for a variety of dietary needs. Get ready to indulge in a delightful treat that will leave you feeling energised and satisfied!

PACK'D's Blueberry and Oat Breakfast Muffins recipe

• Makes 12
• Prep 10 mins
• Cook 20
• Total 30 mins
• Storage Tupperware for 3 days
• Vegan, Gluten Free, Refined Sugar Free

Ingredients

• 2.5 cups cups jumbo oats (GF if desired)
• 1/2 cup coconut sugar
• 2 small ripe bananas (160g)
• 1 cup almond milk
• 2 tbsp baking powder
• 1.5 tsp vanilla extract
• 1 cup Pack’d frozen blueberries

Method

Preheat the oven to 180C / 160 fan.

 Add the oats (we prefer organic) and baking powder to a high speed blender and pulse so you have some flour and some a little chunky. Set aside.

 Blend the banana, almond milk, vanilla, and coconut sugar in a blender on high.

 Add the wet mix to the dry and stir to combine.

 Carefully fold in the PACK'D frozen blueberries with a spatula.

Spoon the mix into a silicone muffin tray or lightly oiled paper liners in a muffin tray. 

Sprinkle the tops with remaining oats.

Bake for 20-25 minutes until set.

Let them cool for 10 minutes before removing from the pan to firm up.