Tuesday , December 7 2021

Lemon and Blueberry Oatmeal Breakfast Muffins

By Sara Matthews


280g of gluten free oats
2tbsp of chia seeds (milled or whole, either works) If you do not have chia seeds you can substitute with flax seeds
1tsp of bicarbonate of soda; ½tsp of salt
200ml of coconut milk – or other plant milk
 2tsp of lemon juice
zest of 1 lemon
80g of coconut oil (warm so soft but not runny)
100g of agave nectar or honey if you prefer
200g of blueberries
20g of pumpkin seeds plus a few for sprinkling

Makes Twelve

1. Pre-heat the oven to 170°C.
2. Prepare your muffin tin by inserting 12 muffin cases into the holes.
3. In a bowl measure out the milk, add the lemon juice, stir and put to one side.
4. Put 200g of the oats into a food processor and blitz until it resembles flour. Then transfer to a mixing bowl with the remaining oats, chia seeds, salt and bicarbonate of soda. Add the milk mixture to the dry ingredients, along with the agave, coconut oil, lemon zest and the pumpkin seeds. Mix well with a spatula to combine then stir in the blueberries.
5. Divide the mixture equally between the prepared muffin cases. Sprinkle a few pumpkin seeds on the top of each muffin.
6. Bake for 20-25 minutes or until brown. Once cooked, transfer to wire rack to cool.

Recipe published in Feast, issue 13.

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