I love using oats in baking, their higher protein content makes them so filling, in a long lasting way that almost allows me to stop at just one of whatever I’ve made. Almost. These muffins are made with lovely wholesome ingredients and have just enough sweetness to feel like a treat.
I’ve basically stopped buying muffin liners and now seem to just rely on baking paper. It may not look as perfect and pretty but I kind of like the rusticness and I’m also not employed at the moment so whatever’s cheaper works for me.
You can use any berries you like in this. I used a mix because it’s what I had but just raspberries or blueberries would be amazing. You can also use spelt, whole grain, gluten free or plain flour. If you buy gluten free oats then this is gluten free. On this notes pure, plain oats should be gluten free as long as they have not been processed on the same equipment as wheat products. Just check the label before purchasing if you are gluten intolerant.
2 cups oat flour (just process oats in a food processor until they become a flour consistency.)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup maple syrup
1/3 cup natural yoghurt
1 cup milk
1/4 cup coconut oil (liquid)
1 cup berries of choice
Preheat oven to 190 degrees celsius. Line a 12 hole muffin tin.
Whisk the dry ingredients together until well combined. In a large bowl whisk together the milk, yoghurt, eggs and maple syrup. Then slowly pour in the coconut oil whilst continuously whisking. Fold the dry ingredients into the wet ingredients until just combined then fold through the berries.
Evenly scoop the muffin mixture into your prepared tin, I like to use a hinged ice cream scoop to do this.
Bake in the preheated oven for 30-25 minutes or until golden and when pierced with a skewer, the skewer comes out clean.