Snack
Blueberry Oat Muffins
Moist little muffins made with oat flour and dotted with blueberries, bound with an egg and a splash of oat drink and lightly sweetened. They bake in about twenty minutes and are easy to portion for a snack.
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Ingredients
- 180 g oat flour
- 100 g blueberries
- 1 egg
- 120 ml oat drink or lactose-free milk
- 1 tsp baking powder
- 1 tbsp rapeseed oil
- 1 tbsp maple syrup or acacia honey
Method
- Preheat the oven to 180°C conventional heat. Prepare the blueberries.
- Mix the oat flour and baking powder. Whisk the egg, milk or oat drink and oil.
- Combine briefly into a soft batter and divide between six small muffin cups.
- Bake for about 22 minutes until lightly golden, then cool for ten minutes before eating.
Why this recipe is gentle
Oat flour is mild and the muffins use just a tablespoon of oil, so they stay lower in fat than many baked treats. There is no onion, garlic, citrus, or spice, and the sweetness comes from a small amount of maple syrup or honey.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- If blueberries are a personal trigger, replace them with diced banana or soft pear.
- Let the muffins cool for about ten minutes before eating so they settle.
- Enjoy one or two at a time rather than a large serving.
