Blueberry, oat, cinnamon and almond muffins
Healthy but delicious breakfast muffins
5 mins
25 mins
302 kcals
serves 1
BLUEBERRY, OAT, CINNAMON AND ALMOND MUFFINS
Finding new ways of baking with oats has been my saviour since starting to follow Slimming World. I’ve never really been a fan of breakfast, and I need something really tempting to make me fancy it! I adore oats because they are just so filling, but I find porridge hard to eat. Baked oats are so delicious and these muffins are just yummy! I just love the crunchiness of the almonds on top of these. I don’t add any sweetness into the muffin mix- I like to serve them with raspberries, fat-free yoghurt and some maple syrup, but if you prefer them to taste sweeter you could add some sweetener or fruit syrup/maple syrup into the mix.
I recently bought some vanilla bean paste and it adds such a lovely flavour, but vanilla extract is fine if you don’t have bean paste.
Blueberry, oat, cinnamon and almond muffins
Ingredients
- 30 g porridge oats
- 1 tsp baking powder
- 5 g flaked almonds
- 1/4 tsp cinnamon
- 1 egg
- 50 g fresh blueberries
- 2 tbsp fat free natural yoghurt
- 1 tsp vanilla extract/vanilla bean paste
- low calorie cooking spray
Instructions
- Pre-heat oven to 180°C
- Mix together all of the dry ingredients (oats, baking powder, cinnamon) and then mix in the egg, yoghurt and vanilla extract.
- Stir through the blueberries
- Spray a bun tin with cooking spray (3 of the bun holes) and spoon the mixture between the 3.
- Place the flaked almonds over the top of the mixture, and spray with low calorie cooking spray.
- Bake for 20-25 minutes until golden brown on the top and cooked through in the middle
if i wanted more than three would i just double up on the ingrediants , yes?