Oat Fruit Muffins

One recipe, many variations! The muffins are super soft and moist. Just the thing when you want something but not sure what.

Alyx

Suitable to eat when you have
these side-effects:

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 12 small muffins / 8 large muffins

Prep & cook time: 35 minutes

  • 1 cup plain flour
  • 1 cup oats, whole rolled
  • ¼ cup coconut sugar
  • ½ teaspoon fine salt
  • 1 tablespoon baking powder
  • ⅓ cup vegetable oil (can use mild tasting olive oil)
  • 1 cup buttermilk (can use regular milk)
  • 2 eggs
  • 1 teaspoon vanilla extract

Prune & Raisin

  • ½ cup prunes, roughly chopped
  • ½ cup raisins

Apple, Pear & Cinnamon

  • ½ apple, peeled, cored and diced
  • ½ pear, peeled, cored and diced
  • 1 teaspoon cinnamon

Apple, Pear & Cinnamon

  • 1 cup blueberries, fresh or frozen
  • 1 banana mashed - use 2 bananas for extra moist muffins
  • Preheat oven to 200ºC or 400ºF. Lightly grease a muffin tray with vegetables oil and set aside.
  • Into a large bowl add the flour, oats, coconut sugar, salt and baking powder. Set the bowl of dry ingredients aside.
  • Into a second large bowl add the vegetable oil, buttermilk, eggs and vanilla extract. Whisk the ingredients to combine. For prune & raisin muffins: Put the chopped prunes and raisins into the bowl of wet ingredients and leave for 5 minutes to rehydrate. For apple, pear & cinnamon muffins: Put chopped apples and pears into the bowl with the wet ingredients. Put cinnamon into the bowl with the dry ingredients. For blueberry & banana muffins: Whisk the mashed banana in with the wet ingredients. Set the blueberries aside.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients. Fold the mixture together using a spatula to combine. Fold through the blueberries if making the blueberry & banana muffins.
  • Evenly pour the mixture into the muffin tray and transfer the tray to the preheated oven.
  • Bake for 20 minutes. If making large muffins with 2 bananas, bake for 25 minutes. Remove from the oven and allow to cool a little before removing from the tray.
  • Allow the muffins to cool on a wire rack then enjoy warm or cold.

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts

Serves: 12 small muffins / 8 large muffins
Prep & cook time: 35 minutes

Ingredients:

  • 1 cup plain flour
  • 1 cup oats, whole rolled
  • ¼ cup coconut sugar
  • ½ teaspoon fine salt
  • 1 tablespoon baking powder
  • ⅓ cup vegetable oil (can use mild tasting olive oil)
  • 1 cup buttermilk (can use regular milk)
  • 2 eggs
  • 1 teaspoon vanilla extract

Variations:

Prune & Raisin

  • ½ cup prunes, roughly chopped
  • ½ cup raisins

Apple, Pear & Cinnamon

  • ½ apple, peeled, cored and diced
  • ½ pear, peeled, cored and diced
  • 1 teaspoon cinnamon

Blueberry & Banana

  • 1 cup blueberries, fresh or frozen
  • 1 banana mashed - use 2 bananas for extra moist muffins

Method:

  • Preheat oven to 200ºC or 400ºF. Lightly grease a muffin tray with vegetables oil and set aside.
  • Into a large bowl add the flour, oats, coconut sugar, salt and baking powder. Set the bowl of dry ingredients aside.
  • Into a second large bowl add the vegetable oil, buttermilk, eggs and vanilla extract. Whisk the ingredients to combine. For prune & raisin muffins: Put the chopped prunes and raisins into the bowl of wet ingredients and leave for 5 minutes to rehydrate. For apple, pear & cinnamon muffins: Put chopped apples and pears into the bowl with the wet ingredients. Put cinnamon into the bowl with the dry ingredients. For blueberry & banana muffins: Whisk the mashed banana in with the wet ingredients. Set the blueberries aside.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients. Fold the mixture together using a spatula to combine. Fold through the blueberries if making the blueberry & banana muffins.
  • Evenly pour the mixture into the muffin tray and transfer the tray to the preheated oven.
  • Bake for 20 minutes. If making large muffins with 2 bananas, bake for 25 minutes. Remove from the oven and allow to cool a little before removing from the tray.
  • Allow the muffins to cool on a wire rack then enjoy warm or cold.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Serves: 12 small muffins / 8 large muffins
Prep & cook time: 35 minutes

  • 1 cup plain flour
  • 1 cup oats, whole rolled
  • ¼ cup coconut sugar
  • ½ teaspoon fine salt
  • 1 tablespoon baking powder
  • ⅓ cup vegetable oil (can use mild tasting olive oil)
  • 1 cup buttermilk (can use regular milk)
  • 2 eggs
  • 1 teaspoon vanilla extract

Variations:

Prune & Raisin

  • ½ cup prunes, roughly chopped
  • ½ cup raisins

Apple, Pear & Cinnamon

  • ½ apple, peeled, cored and diced
  • ½ pear, peeled, cored and diced
  • 1 teaspoon cinnamon

Blueberry & Banana

  • 1 cup blueberries, fresh or frozen
  • 1 banana mashed
  • Preheat oven to 200ºC or 400ºF. Lightly grease a muffin tray with vegetables oil and set aside.
  • Into a large bowl add the flour, oats, coconut sugar, salt and baking powder. Set the bowl of dry ingredients aside.
  • Into a second large bowl add the vegetable oil, buttermilk, eggs and vanilla extract. Whisk the ingredients to combine. For prune & raisin muffins: Put the chopped prunes and raisins into the bowl of wet ingredients and leave for 5 minutes to rehydrate. For apple, pear & cinnamon muffins: Put chopped apples and pears into the bowl with the wet ingredients. Put cinnamon into the bowl with the dry ingredients. For blueberry & banana muffins: Whisk the mashed banana in with the wet ingredients. Set the blueberries aside.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients. Fold the mixture together using a spatula to combine. Fold through the blueberries if making the blueberry & banana muffins.
  • Evenly pour the mixture into the muffin tray and transfer the tray to the preheated oven.
  • Bake for 20 minutes. If making large muffins with 2 bananas, bake for 25 minutes. Remove from the oven and allow to cool a little before removing from the tray.
  • Allow the muffins to cool on a wire rack then enjoy warm or cold.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies