Making good choices in the morning is hard. You’re often running out of the door, half awake, to make it out the door on time, running after your family to make sure they all make it to where they need to go. “Where are my car keys?” or “Put on your shoes, Steven!”. Often, you end up at the local coffee shop, with their overpriced lattes and a huge case full of pastries, cake, and other baked goods, frazzled and absolutely ravenous. It’s often daunting to find a healthy choice, as most of the food is unhealthy. A lot of people default to something with fruit in it. Take blueberry muffins, for example. It has to be healthy, right? Blueberry anything tastes good, and they’re supposed to be a superfood. Plus, there’s nothing better for breakfast than a fresh baked blueberry muffin and a cup of coffee. The sweet interior is like cake, studded with blueberries, and the top of the muffin is crispy and sugary, a thing of pure love.
- 160g of rolled oats
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- 100g of plain fat free yoghurt
- 1 large egg
- 1 tsp of vanilla
- Zest of one lemon
- 6 tbsp of Sukrin (or any other sweetener of choice)
- 100g of fresh blueberries
- 1 tsp of butter
- 1 tsp of sugar
- 1/4 tsp of cinnamon
- cooking oil spray
Preheat oven to 180c/350f (gas mark 4)
Zest your lemon, using a microplane. Save it for juice to use on a salad or in water.
Divide your oats in half and crush one half until it’s a fine powder. A blender works well for this.
Add the oat powder and oats to a bowl, measure out 1 level tbs from the 160g and set aside for the garnish topping. With the remaining oat mixture, stir in the baking powder and baking soda.
To another bowl, add the egg, yogurt, sukrin (or other sweetener) and vanilla and whisk till all combined.
Add this mixture into flour and fold till combined, then gently fold in the blueberries and the lemon zest until fully integrated
Mist 6 muffin wrappers with cooking oil spray and spoon the batter into each wrapper equally.
With the 1 tbsp of reserved flour, add in the 1 tsp sugar, 1 tsp butter and 1/4 tsp of cinnamon and crumble with your fingers, then sprinkle it evenly onto the top of the batter in the muffin cases.
Place in the oven and bake for about 30-35 mins, they should be lightly golden and a skewer entered into the centre should come out clean. Allow to cool slightly and then enjoy these blueberry muffins for up to 3 days, or stick them in the freezer for up to 3 months!
Total Fat: 3.5 grams
Saturated Fat: 1.1 grams
Total Carbohydrate: 35.5 grams
Fiber: 15.7 grams
Sugar: 3.9 grams
Protein 5.7 grams
This baked oat muffin recipe is moist and loaded with blueberries. The streusel topping on these gives you that recognizable muffin top flavor that you really crave, all while not killing your syn allowance. Great for breakfast, and full of great fiber, protein, and fruit. All while being way more healthy than a normal muffin, and gluten free to boot. What’s not to love? This recipe scales well, too, so you can make a bunch ahead of time and freeze them. Throw them in the microwave, and a hot blueberry muffin awaits, in no time at all. A perfect way to start your day.