Healthy Blueberry Muffins
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 230 ml Skimmed milk
- 1 Egg
- 2 tablespoons Coconut oil (melted)
- 1 tsp Vanilla extract
- 75 g Liquid sweetener
- 120 g Plain flour
- 120 g Oats
- 1 pinch Fine sea salt
- 1 tbsp Baking powder
- 200 g Blueberries
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- In a bowl combine 230 ml Skimmed milk, 1 Egg, 2 tbsp Coconut oil, 1 tsp Vanilla extract and 75 g Liquid sweetener.
- In a large mixing bowl, add 120 g Plain flour, 120 g Oats, 1 pinch Sea salt and 1 tbsp Baking powder.
- Add the milk and egg mixture and combine well.
- Add 200 g Blueberries and mix in.
- Divide the batter into a greased muffin tin and put into the oven for 20 minutes.
- Allow to cool slightly before transferring to a cooling rack.