Serves 12 – 16 depending on muffin size
Ingredients:
• 2 ¼ cups rolled oats
• ½ cup brown sugar
• 2 large eggs
• 1.5 cups Greek Yoghurt, unsweetened
• 1 tsp. vanilla extract
• 1 tsp. grated lemon zest
• 2 cups wholemeal spelt flour
• 3 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 ½ cup blueberries, fresh or frozen
• 1 cup coconut, macadamia or lightly flavoured olive oil
Method:
• Preheat oven to 180C. Line a medium-holed muffin tin with paper liners.
• Combine oil with brown sugar, mix until partially dissolved.
• Add egg, yoghurt, vanilla extract and zest. Combine well until smooth consistency.
• Combine flour, oats, baking powder, baking soda and salt.
• Add wet ingredients to dry ingredients. Mix until just combined.
• Gently fold in blueberries.
• ¾ fill each muffin liner and then bake for 20 – 25 minutes, or until tops golden brown.