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Makes 8-10 small muffins, or 5-6 large muffins

1 cup steel cut oats or oat bran

1 cup milk (I used dairy but non dairy fine too)

1/4 cup coconut, grapeseed oil or melted butter

2 eggs

2 tablespoons maple syrup or honey+

1/2 teaspoon bicarbonate soda

zest and juice of half a lemon – approx 1 tsp zest, 1 tbsp juice

1 tsp vanilla

1 cup spelt flour

1/2 cup cherries, pitted

1/2 cup blueberries (frozen fine)


Preheat oven to 180C, grease muffin tins or line with wrappers. In a small bowl combine oats and milk, stir and set aside. Combine oil, eggs, maple, bicarb, lemon zest and vanilla in a large bowl and whisk well. Add oat combination and spelt flour and fold together. Fill half the cupcake tin with batter, put a few cherries and blueberries in and fill remaining, finishing with a few more cherries and blueberries. Place in oven to cook for 30-40 minutes (depending on the size of the muffin tin, smaller ones should only take 20minutes). Allow to cool in tins for 10 minutes before transferring to rack to finish.






Breakfast, Snacks, Sweet Treats

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  • Georgina

    Thanks for a delicious muffin recipe that is nutritious, lunchbox friendly and enjoyed by the whole family. This one’s a definite keeper!! 🙂

    January 30, 2016 at 7:29 am

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