I’m always on the lookout for new and exciting breakfast recipes to help me on my way to a healthier me! From overnight oats to No Bake Breakfast Bars, I’ve found that oats are the key to a filling and delicious breakfast, and these Healthy Gluten Free Blueberry and Oat Muffins are another shining example! They’re super filling, gluten free (obviously), free from refined sugar AND they’re tasty to boot! Although they’re not quite vegan (thanks to the egg) they are of course suitable for vegetarians and if you are vegan then they could be made using an egg substitute instead so long as you use a vegan yogurt. To top it all off they’re also totally Slimming World friendly!
‘Free From’ Blueberry and Oat Muffins
These muffins are not only healthy but also make the perfect breakfast or snack recipe if you’re gluten intolerant or coeliac! They’re made using oats, which are generally gluten free (double check the packaging to make sure!) and so long as you ensure that you’ve also checked the baking soda and baking powder, the ingredients are all easily gluten free. Although I’m not gluten intolerant myself, I like to know that my recipes are accessible so I love making healthy food like these blueberry and oat muffins!
Not only are they free from gluten, but they’re also free from refined sugar! I’ve made them using Rice Malt Syrup, which is a natural sweetener. It’s 1/2 a syn per teaspoon on Slimming World and it’s totally natural so it makes a fantastic addition. You could also use Agave Syrup, honey or any other liquid sweetener, but if you’re making these blueberry and oat muffins on Slimming World then you’ll just need to ensure you count for any extra syns.
Are These Healthy Blueberry and Oat Muffins Slimming World Friendly?
Good news if you’re one of my gorgeous Slimming World-ers! These blueberry and oat muffins are totally Slimming World friendly. The recipe makes 9 large muffins, with 160g of oats between them, which means that you can have 2.25 muffins as your Healthy Extra B! I would personally just say have two, because who can stop at a quarter of a muffin right?!?! In addition to your Healthy Extra, you’ll need to count 0.75 syns per muffin. If you’re not counting them as your Healthy Extra B, each muffin will be 3.75 syns, which is pretty great either way because they’re pretty large! If you use a differently sized muffin tray to me, just remember that a quarter of the mixture is your Healthy Extra B and the whole mix is 7 syns (when counting your HexB) or 31 syns if you don’t use your Healthy Extra B.
How To Make Healthy Gluten Free Blueberry and Oat Muffins
I really hope you love this recipe for blueberry and oat muffins as much as I do! You can freeze these to enjoy as part of your meal plan, make them for a healthy office snack, or eat them with friends when they come round! They’ll last around three days in the fridge without being frozen, so they’re the perfect meal prep recipe! You can also enjoy them as either breakfast or a snack! I like to have one with lots of fruit for breakfast (half of my healthy extra) and then another as a snack mid-afternoon to keep me going. You can also make a healthy icing to eat them with, using a mix of yoghurt, icing sugar (or sweetener) and a bit of vanilla extract. Perfection!
Gorgeous gluten free blueberry and oat muffins, made with no refined sugar!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 160g Rolled Oats
- 200g Fat Free Plain Yoghurt
- 150g Blueberries
- 1/2tsp Baking Powder
- 1/2tsp Baking Soda
- 1 Egg
- 2tbsp Rice Malt Syrup
- 1/2tsp Cinnamon
- 4tbsp Fat Free Plain Yoghurt
- 2tbsp Icing Sugar/Confectioners Sweetener
- 2tsp Vanilla Essence
- Pinch of Cinnamon
- Preheat your oven to 180 degrees.
- Divide your oats in two and blend/crush half until it becomes a flour-like powder. Leave the other half for later.
- Using an electric hand mixer, mix the powdered oats with the baking powder,b baking soda and egg until combined.
- Add the yoghurt and mix again.
- Add the rest of the oats, the rice malt syrup blueberries and the cinnamon. Mix by hand until combined.
- Divide between 9 large muffin cases and bake for 25-30 minutes, or until they are browned on top and solid all the way through.
- Allow to cool completely and eat as desired!
- Combine all of the icing ingredients until smooth, rest in the fridge for 10 minutes and then top your muffins.
If you like your muffins sweeter add more Rice Malt Syrup. Synned at 1.5 syns per tablespoon.
2.25 muffins can be eaten as your Healthy Extra B. In addition to your Healthy Extra, you'll need to count 0.75 syns per muffin.
If you're not counting them as your Healthy Extra B, each muffin will be 3.75 syns.
One quarter of the mixture is your Healthy Extra B and the whole mix is 7 syns (when counting your HexB) or 31 syns if you don't use your Healthy Extra B.
Syn values correct at time of writing. Please do not share screenshots of this recipe! Share links instead!