Blueberry Oatmeal muffins

October 16, 2018



So today on the "semi-live" I went all in with these muffins and my word are they delicious! I made them gluten-free, lactose-free and sugar-free, I personally don't mind the sugar but I know a lot of you who follow me aren't fans of it, so I stayed away for this recipe and it still tastes divine!


What I love about making these healthy treats is the fact that everyone can eat them, and for those of you who are watching your weight, these simple and clean recipes will not leave you with that guilty feeling at all. The last thing we want is to feel angry at ourselves after we eat something and low-key resent ourselves for "stepping out of line". 


I won't do much talking today but rather let the images do the talking because they really do taste as good as they look. Hope you are all enjoying my "semi-lives" and hopefully soon I'll be doing actual lives to get your questions and feedback!


Have a good week and happy baking!


Zorah xo


Recipe: Blueberry oatmeal muffins

 Type: GF, lactose-free and refined sugar-free




2 cups GF oats

2 large bananas

2 eggs

3/4 cup lactose free milk

2 tbsp. maple syrup

2 tsp. vanilla essence

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt 

2 tsp. cinnamon

1/3 cup extra GF oats and 2 tbsps coconut oil (for crumble)

1 1/2 cup blueberries




  • Preheat your oven to 180 degrees C and line a muffins tin with muffins holders. 

  • In a food processor, blitz 1 cup of the oats and leave the other whole. 

  • Mash the banana, and whisk it in with the eggs, milk, vanilla essence until well combined. 

  • Then add the dry ingredients- baking powder, baking soda, salt, cinnamon, the fine oats and the whole oats (2 cups as above) and mix in well. 

  • Lastly add in half of the blueberries to the mixture and then pipe into the muffin tray. 

  • Use the remainder of the blueberries to sprinkle on top. 

  • To make the crumble, warm the oats and coconut oil in the microwave until the oil has just melted and mix together. 

  • Sprinkle on tip of the muffins and bake for 20-25 minutes. 

  • allow to cool before removing the muffin casing.























































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