Oregon & Washington Blueberry Oatmeal Muffins
Oregon & Washington Blueberry Oatmeal Muffins by certified dietitian, Georgen Thye.
Servings 4 people
Calories 323kcal
Cost RM15
Equipment
- Food processor
- Oven
Ingredients
- 200 g Rolled oats
- 200 g Oregon & Washington blueberries
- 2 tbsp Honey
- ½ tsp Baking soda
- 1 tsp Baking powder
- ¼ tsp Salt
- 2 Egg
- 1 Banana big
- 1 tsp Vanilla essence
- 5 tbsp Olive oil
Instructions
- Place the rolled oats in a food processor and blend until they form a fine flour, stopping and stirring occasionally200 g Rolled oats
- Add baking soda, baking powder and salt to the oat flour and then mix well½ tsp Baking soda, 1 tsp Baking powder, ¼ tsp Salt
- Mash the banana with a fork in a big mixing bowl1 Banana
- Add the eggs to the mashed banana, followed by olive oil, honey and vanilla essence2 tbsp Honey, 2 Egg, 5 tbsp Olive oil, 1 tsp Vanilla essence
- Stir until all the wet ingredients are well combined
- Pour the wet mixture into the dry ingredient bowl, and slowly stir until combined
- Stir in the blueberries into the batter. Reserved a few as topping.200 g Oregon & Washington blueberries
- Place muffin liners into muffin tins
- Scoop the batter with an ice-cream scoop and distribute evenly into all the muffin liners
- Place a few Oregon & Washington blueberries and sprinkle some rolled oats on top to garnish
- Bake in a preheated oven at 190°C for 20 minutes
- Test the doneness with a toothpick, When it's fully baked, there won't be any wet batter on it. Enjoy!