An easy to make ahead recipe for those mornings when you’re going to have to eat on the go. These muffins are full of protein, fibre and antioxidants thanks to the key ingredients, making them a great start to your day.
The protein comes from the oats and yoghurt, the oats also provide a good dose of dietary fibre along with coconut. Plus you’ve got the blueberries in there for an early morning antioxidant hit. They’re sweetened with a little maple syrup and flavoured with fragrant cinnamon and vanilla to trick your brain into thinking they taste sweeter than they actually are. Clever little muffin. If you don’t have much of a sweet tooth you could easily decrease the maple syrup further.
The oats give these muffins a great texture and add to that breakfasty feel. You can switch up the berries but I like the flavour of the blueberries with the other spices. If you’re not annoyingly intolerant like me some chopped apple could work well too.
You can throw these in a freezer bag and just take out the night before you want to eat them (or simply defrost in your microwave if you have one). They freeze and reheat really well.
The little bit of crumble on top is also super tasty. But if you’re pressed for time you can totally skip it they’ll still taste delicious.
They’re golden on top and both fluffy and moist (sorry, I know, THAT word) making them my favourite type of muffin. I hope you enjoy them too.
Makes 12 muffins
1 1/4 cups spelt unbleached flour
1 cup quick oats (or pulse regular oats in the food processor briefly)
1/2 cup coconut, shredded
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch of allspice
1/4 cup maple syrup (can add less)
1 c milk
2/3 cup unsweetened greek yoghurt (I use full fat)
1 tsp vanilla extract
1/3 cup coconut oil, melted
1 1/2 cups frozen or fresh blueberries
1/3 cup rolled oats
1 tsp maple syrup
1/2 tsp cinnamon
1 tsp coconut oil or butter, softened
Preheat your oven to 180 degrees celsius (fan forced). Line a 12 muffin capacity muffin tin with patty cases or squares of baking paper.
Put all your dry ingredients in a bowl. Use a whisk to stir them until well combined. place all your wet ingredients , excl. the coconut oil in a bowl and whisk until well combined. Then whisk in the coconut oil in a steady stream. Fold your wet ingredients into the dry ingredients, gently. Once just combined fold in the blueberries.
Divide the mixture between the 12 holes evenly, I like to use a spring loaded ice cream scoop to do this.
Make the topping mixture by placing all ingredients in a small bowl and mixing with a spoon, or rubbing together with your fingers. Sprinkle the oats on top of the muffins.
Place the muffins in the preheated oven for 25-35 minutes, or until golden on top and the tops bounce back when lightly pressed with your finger.