Blueberry and Cinnamon Breakfast Oaty Muffins
Delicious gluten-free breakfast muffins made with oats, fresh blueberries, and warm cinnamon. These healthy muffins are naturally sweetened with Medjool dates and made with almond milk for a nutritious start to your day.
Ingredients
- •1⅓ cup gluten-free oats
- •1⅔ cup unsweetened almond milk
- •½ cup Medjool dates
- •1 whole free-range egg
- •2 teaspoons gluten-free baking powder
- •2 teaspoons ground cinnamon
- •⅔ cup fresh blueberries
Cooking Instructions
- 1.
Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
5 min
- 2.
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.
5 min
- 3.
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.
5 min
- 4.
Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through.
25 min
- 5.
Remove from the oven and leave to cool a little before tucking in.
10 min
