
Blueberry Oat Muffins Made from simple, delicious and full of healthy ingredients these blueberry muffins are perfect for a quick grab and go breakfast or a satisfying lunch box snack. Made with Organic Rice Syrup Brown Rice Ingredients 1 1/2 cups oat flour (blended oats) 1/2 cup rolled oats 2 tsp baking powder 1/4 tsp sea salt 1 tsp ground cinnamon 2 flax eggs (2 tbsp flax w/ 5 tbsp water) 3/4 cup dairy free yoghurt 1/2 cup organic rice syrup 1 tsp vanilla extract 1 tsp lemon zest 1 cup blueberries (fresh or frozen) 1 tsp cornflour Instructions Preheat your oven to 175°C and line a muffin tin with paper liners or lightly grease a silicone mould with coconut oil. Prepare your flax egg and set aside. In a large mixing bowl, whisk together the gluten-free oat flour, oats, baking powder, salt, and ground cinnamon. In seperate bowl add in yogurt, rice malt syrup, vanilla extract, lemon juice + zest until well combined. Add in the flax egg and mix well. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to over-mix. Add the corn flour to the blueberries and toss to coat.Gently fold in the blueberries until evenly distributed throughout the batter. Spoon the batter evenly into the prepared muffin tin. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Share this recipe Print recipe

Blueberry Oat Muffins

Made from simple, delicious and full of healthy ingredients these blueberry muffins are perfect for a quick grab and go breakfast or a satisfying lunch box snack.

Made with: Organic Rice Syrup

Brown Rice

Ingredients

1 1/2 cups oat flour (blended oats)
1/2 cup rolled oats
2 tsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
2 flax eggs (2 tbsp flax w/ 5 tbsp water)
3/4 cup dairy free yoghurt
1/2 cup organic rice syrup
1 tsp vanilla extract
1 tsp lemon zest
1 cup blueberries (fresh or frozen)
1 tsp cornflour

Instructions

Preheat your oven to 175°C and line a muffin tin with paper liners or lightly grease a silicone mould with coconut oil.
Prepare your flax egg and set aside.
In a large mixing bowl, whisk together the gluten-free oat flour, oats, baking powder, salt, and ground cinnamon.
In seperate bowl add in yogurt, rice malt syrup, vanilla extract, lemon juice + zest until well combined. Add in the flax egg and mix well.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to over-mix.
Add the corn flour to the blueberries and toss to coat.Gently fold in the blueberries until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.