Muffins for breakfast are my favourite thing in the world. If you add some blueberries, a lot of vanilla flavor and it does not take more than 20 minutes to make them, it becomes the perfect breakfast to start the day.
It is really delicious the smell of a baked product in the morning, and the taste of blueberries and the texture of oats complement the whole pair to become a real pleasure for the taste buds of whoever tries them. I’m really in love with these muffins, and I think I’ll do another set right now.
Oatmeal bluberry muffins
A quick breakfast for those days you want to bake something in the morning but you do not have much time. Personally my favorite muffins.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
Dry Ingredients:
- 1 cup rolled oats (Gluten Free)
- 1/2 cup rice flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of sea salt
- 1/3 cup muscovado sugar
Wet Ingredients:
- 2 very ripe bananas (mashed)
- 1/2 cup almond milk (or any other plant-based milk)
- 2 Tbsp oil (I used melted coconut oil)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
-
Mix well all the dry ingredients and lay aside. Beat the wet ingredients and gradually add the dry ingredients until all are well integrated, add the blueberries and mix. Divided the mixture into eight/ten muffin tin, bake for 15 to 20 minutes at 200°C or until the muffins start to brown, and begin to crack at the top. Let cool and enjoy!
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