Healthy Berry Oat Muffins
These Berry Oat Muffins are delicious AND a healthy treat option. They’re made with wholemeal flour, no butter and are sweetened with honey instead of refined sugar. Plus they have the goodness of fruit and oats. Oh and did I mention they’re really tasty!
Makes 6 muffins
- 125g wholemeal flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- ¼ cup quick oats
- ½ tsp cinnamon
- 3 tbsp brown rice bran oil
- ¼ cup honey
- 1 egg (room temperature)
- ½ cup natural unsweetened yoghurt*
- 1 tsp vanilla essence
- ½ cup frozen berries
- 2 tsp raw sugar for sprinkling (optional)
- Pre-heat oven to 180°C. Grease a muffin tin. (I use a silicone muffin tray and don’t bother with paper cases, but you could use them if you prefer).
- In a mixing bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, oats, cinnamon.)
- In another bowl, mix together the oil and honey. Beat in the egg. Add in the yoghurt and vanilla essence and mix to combine.
- Gently toss the frozen berries in the flour mixture to coat the berries (this stops them from sinking down during cooking).
- Pour the oil and honey mixture into the flour mixture, folding until just combined (don’t overmix).
- Portion out the mixture into the muffin tin (makes six muffins). Sprinkle each one with a little raw sugar (optional – I don’t always bother!).
- Bake for approx. 20-23 mins until the cakes spring back in the centre when gently touched.
- *I’ve successfully substituted the yoghurt with buttermilk before. (To make your own buttermilk – stir 3/4 tablespoon of lemon juice into half a cup of milk. Leave for several minutes and it will curdle and thicken up nicely.)
- Use frozen berries, don’t defrost first.
- Coating frozen berries in a little flour stops them sinking straight to the bottom while cooking.
- You can add a teaspoon of lemon zest if you like.
- If you’re trying to reduce sugar a good tip is to really ramp up other flavours, like spices and seasonings. So in this case, cinnamon and vanilla.
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