Oatmeal Blueberry Muffins

muffins
Muffins can be tricky! Too crumbly, too sweet, too dry... We found by combining oats and blueberries with added protein, these are the perfect healthy and tasty muffin.

Oatmeal Blueberry Muffins

Prep Time
10 mins
Cooking Time
15 mins
Serves
12 Serves
  • 1 ¼ Cup Rolled Oats
  • 1 Cup Spelt Flour
  • ¼ Cup Bindi Protein Powder Vanilla
  • 1/3 Cup Xylitol
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp salt
  • 1 Cup Oat Milk or milk of choice
  • 1/4 Cup Olive Oil
  • 1 Egg beaten
  • 3/4 Cup Blueberries frozen
  • 3 Tbsp Rolled Oats for topping
  • 2 Tbsp Xylitol for topping
  • 2 tsp Cinnamon for topping
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 until powdered. 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. 5. Add the wet ingredients to the dry ingredients and stir just until moistened. Gently fold in blueberries. 6. Divide the batter among 12 muffin cups. 7. Combine the 3 Tbsp of rolled oats, 2 Tbsp of xylitol and 2 tsp of Cinnamon and sprinkle over muffins. 8. Bake until tester inserted in centre comes out clean, about 15 minutes. 9. Turn out on to a wire rack and serve warm or at room temperature. Note: These can be prepared 1 day ahead. Store in an airtight container, or even freeze for a quick snack.
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