Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Soft, fluffy muffins packed with oats, seeds, walnuts and juicy blueberries.
These are lightly spiced, naturally sweetened and perfect for busy mornings, lunchboxes or afternoon snacks.
The citrus zest and crunchy seed topping make them feel extra special too.
Makes: Approx 8 Prep Time: 15 mins Bake Time: 20–25 mins
Ingredients
- 150g plain flour
- 80g oats
- 60g mixed seeds (pumpkin, sunflower, sesame)
- 60g walnuts, chopped
- 1 1/2 baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg or mixed spice
- Pinch salt
- Zest of 1 lemon or orange
- 250ml plant milk
- 80ml maple syrup
- 50ml coconut oil, melted
- 1 tsp vanilla extract
- 120g blueberries
Topping
- 2 tbsp oats + seeds mix
Method
- Preheat oven to 180°C (160°C fan) and line a muffin tin.
- Mix flour, oats, seeds, walnuts, baking powder, spices and salt.
- In another bowl, whisk milk, maple syrup, oil, vanilla and citrus zest.
- Combine wet and dry, then gently fold in blueberries.
- Divide into cases and sprinkle with oat-seed topping.
- Bake for 20–25 minutes until golden.
- Cool slightly before serving.
