Blueberry Oatmeal Muffins - Dairy Free

Master S loves these muffins. This recipe has been adapted from the wonderful She Bakes Here. I use agave nectar or stevia to replace the sugar; fresh blueberries so there is less colour bleeding (my son doesn’t like the muffins blue) and I only ever use whole wheat flour.

These are tasty as well as healthy. They are particularly yummy warm so we sometimes warm them up in the microwave for a treat. I often make these as mini muffins to send as a batch for the daycare freezer so my son can have a dairy free treat when others are having a cupcake or muffin. There’s no reason you can’t freeze them at home too. That way you aren't trying to consume them in a matter of days!

Ingredients

1 1/4 cups whole wheat flour
1 cup quick oats
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

1 tbsp stevia (to replace 1/3 cup white sugar)
1 egg
1/2 cup water
1/3 cup oil
1 cup fresh or frozen blueberries

Method

• Preheat oven to 160 C
• Mix all dry ingredients except sugar in a bowl and set aside (that’s flour, baking powder, baking soda, salt and cinnamon)
• In a separate bowl, mix wet ingredients (egg, water and oil) and stevia (or sugar), together. 
• Combine dry ingredients to wet ingredients then add oats. 
• Fold in blueberries – be careful so they don’t explode and get blueness everywhere! 
• Lin muffin tin with muffin cases.
• Fill muffin cases 3/4 full and bake for 15 minutes until edges are brown. 
• Remove from oven and cool muffins on wire rack.

xo Rachael


Author Bio - Rachael is a sometimes blogging, always mummying, single mum of a 20 month old little boy. They live a happy seaside life in a small coastal northern NSW town in Australia. You can check out some of her other thoughts about the world at www.mummyflyingsolo.com  

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