High Fibre Breakfast Muffins

12 standard portions

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Ingredients

• 200 g Oats (blended into flour (use certified gluten free oats to ensure this recipe is gluten free))
• 50 g Oats (left whole (use certified gluten free oats to ensure this recipe is gluten free))
• 2 tsp Baking powder ((use certified gluten free baking powder to ensure this recipe is gluten free))
• 0.5 tsp Baking soda
• 1 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 2 tablespoons Flax seeds (ground)
• 180 ml Skim milk
• 1 Egg
• 100 ml Applesauce
• 80 g Maple syrup
• 1 tsp Vanilla extract
• 150 g Blueberries

Method

1. Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
2. In a large mixing bowl, add 200 g Oats (blended into flour), 50 g Oats (left whole), 2 tsp of Baking powder, 0.5 tsp Baking soda, 2 tbsp Flax seeds, 1 tsp Ground cinnamon and 0.5 tsp Ground ginger. Mix it all together.
3. In a separate mixing bowl, combine 180 ml Skim milk, 1 Egg, 1 tsp Vanilla extract, 100 ml Applesauce and 80 g Maple syrup.
4. Pour the wet ingredients into the dry ingredients. Add 150 g Blueberries (reserving 24) and fold everything together.
5. Divide the batter between twelve muffin cases. Add two blueberries to the top of each muffin and sprinkle each with a few whole oats.
6. Cook for 15-18 minutes.