Blueberry, oat, cinnamon and almond muffins

Healthy but delicious breakfast 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.

My Recipe

Serves: 1

Syns: 1.5 (blueberries and baking powder)

Healthy Extra: B (3/4)- oats B (1/4)- almonds

Ingredients

30g porridge oats
1 tsp baking powder
5g flaked almonds
1/4 tsp cinnamon
1 egg
50g fresh blueberries
2 tbsp fat free natural yoghurt
1 tsp vanilla extract/vanilla bean paste
low calorie cooking spray

Method

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

Additional Info

Please note that if you are eating these on their own (without extra yoghurt/fruit/maple syrup) you may want to add a little sweetener or maple syrup into the mixture before baking- this recipe doesn't produce a very sweet cake.

1st February 2017

Breakfast | Cakes | Family | Kids | Recipes | Vegetarian

Blueberry, oat, cinnamon and almond muffins