I don’t know about you, but mornings have become a bit like groundhog day around here. Working from home is hard enough but a lack of variety in my routine has really started taking its toll. I have been getting up at around the same time every day and eating more or less the same breakfast day in, day out. So, I decided yesterday that enough is enough and found a recipe online for healthy oat muffins to change things up a little.
The best thing about this recipe is that you can mix up the flavour combination depending on what you have in the house. I decided to make mine with banana and peanut butter.
Inspiration for this recipe came from Donal Skehan, who has a seed-filled oat muffin recipe that also looks amazing. I wanted to make a vegan version, so adapted things to suit my taste and what I had in the house.
- 200g porridge oats (I used gluten-free)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 400ml oat milk (or any other plant-based milk)
- 40ml maple syrup (optional)
- Banana & Peanut Butter: 2 large bananas mashed, 60g peanut butter
- Blueberry & Almond: 200g blueberries, 60g sliced or flaked almonds
- Apple & Cinnamon: 1 apple chopped into small cubes, 1/2 tsp cinnamon
- Preheat oven to 200°C
- Combine ingredients in a large bowl
- Add a scoop of the oat mixture to each muffin case or lined muffin tin. You should have enough mixture to make 12 generous muffins.
- Bake for 20-25 minutes until slightly golden and cooked through. When you take them out, they should still be quite soft but will firm up as they cool down.
These baked oat muffins can be made in a batch and kept in an air-tight container in the fridge for 5-7 days. You can also freeze them and defrost them in the fridge overnight, or by heating them in the microwave when you fancy a snack.