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OAT BLUEBERRY SPELT MUFFINS

2 cups oat bran

2 cups milk (of choice)

1/4 cup coconut/macadamia oil or melted butter

2 tablespoons honey/maple syrup

3 eggs

2 teaspoons gluten/aluminium free baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon orange or lemon rind

3/4 cup currants

1 1/2 cups spelt flour

3/4 cup blueberries (fresh or frozen)

Opt: chia seeds for top

Preheat oven to 180C and line a 8x muffin tins with cupcake liners or baking paper. Soak oat bran and milk in a medium sized bowl. Whilst soaking, whisk together oil/butter, eggs, honey/maple, baking powder, baking soda, vanilla and rind until creamy. Fold through currants, spelt flour and oat bran combination. Half fill muffin cases with mixture, sprinkle a few blueberries, then top up until about 3/4 full. Top with blueberries and chia seeds if desired to finish then bake in middle to top of oven 30-40minutes.

Category

Breakfast, Snacks, Sweet Treats

Tags
entertaining, glutenfree, healthyfamily, nutrition, recipes, seasonal, sugarfree, wholefoods
2 Comments
  • Sarah
    Reply

    This looks delicious! Can you use rolled oats instead of oat bran? 🙂

    September 10, 2016 at 4:34 am

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