Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]
[email protected]


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.


Breakfast, Snacks, Sweet Treats

entertaining, glutenfree, healthyfamily, nutrition, recipes, seasonal, sugarfree, wholefoods
  • Sarah

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

    September 10, 2016 at 4:34 am

Post a Comment

  • Made these PEANUT BUTTER AND JAM COOKIES the other weekhellip
  • Did a fair bit of cheese and wine last weekhellip
  • Just your average weekday picnic you know? Ha! Nooooooooo ishellip
  • Juuuust a few of the delicious dishes weve been creatinghellip
  • makefriendswithyourfood
  • BROCCOLINI MIMOSA Prob not the typical mimosa style as usuallyhellip