Oat Blueberry Muffins, banana sweetened -no sugar

These muffins are perfect in flavour and texture for a weaning baby or toddler.

Oat muffins are healthy and full of nutrients.

They can be sweetened by bananas, dates (see notes) or any other plant-based sweet. If you don’t mind using sugar, see notes at the end.

As our toddler still doesn’t consume sugar I avoid it. For us as adults, I added maple syrup at the time to eat them. Let me tell you: delicious!!

Only with a few ingredients that I am sure you will have in the pantry and your fruit basket, this recipe is the perfect snack for any time of the day for both children and adults.

Let’s get into it.

Ingredients

1 cup rolled oat

½ cup all-purpose flour (see notes)

½ tsp baking powder

¼ baking soda

1 egg

¾ cup milk (any kind)

½ cup of blueberries or mix berries (see notes if using frozen Blueberries)

1 banana (see notes)

2 tbsp coconut oil or butter (melted)

Preparation

1. Soak the oats in the milk for 15-20 min. (or overnight if you prefer.) 
2. Preheat the oven to 180C. Lay a muffin tray with muffin paper cups.
3. Mix the dry ingredients and separately smash the banana and add the wet ingredients, reserving the blueberries.
4. Put together dry and wet ingredients and mix well. Add the blueberries and mix again. Add more flour if the batter is too runny.
5. Fill up the muffin tray with the batter, ¾ of the muffin paper cups and bake them for 15-20 minutes until the skewer comes out clean.
6. If using a small muffin tray bake for 12-15 min. It will be enough.
7. Let them cool down in the tray and serve warm or cold if you prefer.

Notes

• Soaking the oats is recommended as it will help you to soften for the baking process. You can also soak the oats in water.
• Depending on the type of flour (and the country where you are) the flour could be lighter or heavier and you will need more or less for this recipe. Once you mix all the ingredients you need to decide if you need to add more if the batter is too runny, or more milk if it’s too dense (unless using frozen blueberries.) Next note.
• If you’re using frozen blueberries, don’t thaw them. They will also release some water while baking, so don’t put too much milk if the batter is too dense, otherwise, the muffins will be wet even if they are baked and ready.
• Using the banana as the sweetener is a great option, it also will help ensure that the batter is loose and not too thick. You can also try with dates as a sweetener.
• If sugar is not a matter for you, you can add ¾ cup of sugar of your like to the wet ingredients.
• To use dates as sweetener, you need to soak the dates and blend them before adding them to the mix. 6-5 dates with half a cup of liquid (milk, water, etc.) you should get a thick paste. There is also date paste in stores if you want.

Hope you enjoy these oat blueberry muffins as we have.

As always, if you make them, share this recipe with your friends, don’t forget to take a photo and share in your socials and tag me @chefmabelhunkeler I’d appreciate it.

Until next time, enjoy!!