Blueberry and Cinnamon Breakfast Oaty Muffins
From the kitchen of CarlyTender, naturally sweetened muffins built on oat flour and Medjool dates. Fresh blueberries burst through each crumb while cinnamon warms every bite. Gluten-free, protein-packed, and made without refined sugar, these are breakfast done right.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 1/3 cup gluten-free oats, divided
- 11 2/3 cup unsweetened almond milk
- 11/2 cup Medjool dates, pitted
- 11 free-range egg
- 12 teaspoons gluten-free baking powder
- 12 teaspoons ground cinnamon
- 12/3 cup fresh blueberries
Instructions
Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
Put 1 1/4 cups of the oats into a food processor and blitz them until they form a fine powder. Then add the almond milk, dates, egg, baking powder, and cinnamon and blitz together to give a fairly smooth and sloppy mixture.
Tip the mixture into a large bowl and gently stir in the blueberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. I like to use a mechanical ice cream scoop to do this.
Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through.
Remove from the oven and leave to cool a little before tucking in.