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Healthy Oat Muffins

With 7 good-for-you ingredients, these healthy oat muffins are made with bananas, blueberries, olive oil and lemon. It makes them a great alternative to more sugar-laden muffins.

Prep

5m

Cook

25m

Total

30m

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 160C or 320F.

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For

12

M

I

2

cup

Rolled oats

2

Bananas, medium

1/2

cup

Unsweetened almond milk

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Per Serving

Calories

123kcal

Fat

4.3g

Saturates

0.6g

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Notes

If you are using ready-made oat flour, only use about 3/4 of a cup.

I used fresh fruit, but you can also swap for frozen.

If you would like them even less sweet, swap the maple syrup for more almond milk.

Leave to cook before removing from the paper cupcake cases.

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homepage-image

Healthy Oat Muffins

With 7 good-for-you ingredients, these healthy oat muffins are made with bananas, blueberries, olive oil and lemon. It makes them a great alternative to more sugar-laden muffins.

Prep

5m

Cook

25m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 160C or 320F.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

12

M

I

2

cup

Rolled oats

2

Bananas, medium

1/2

cup

Unsweetened almond milk

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

123kcal

Fat

4.3g

Saturates

0.6g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

If you are using ready-made oat flour, only use about 3/4 of a cup.

I used fresh fruit, but you can also swap for frozen.

If you would like them even less sweet, swap the maple syrup for more almond milk.

Leave to cook before removing from the paper cupcake cases.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel