There are many reasons why these simple oat muffins are just magic: they’re nut-free (perfect for school lunchboxes); they’re packed with fibre; they freeze well; the recipe is so versatile (add any fruit, nuts or seeds you fancy); and most importantly, they’re simply delicious.
The recipe is plain and simple, so we recommend adding in some natural sweetness — we have created a few ideas for inspiration. If you prefer to keep them plain, why not add a touch of sweetness with a drizzle of maple syrup or a dollop of natural jam?
Soya milk is our plant-based milk of choice for baking due to its higher protein content, producing a sturdier crumb. However, this recipe will also work with oat or almond milk. These muffins are at their best on the day they are made. If eating the following day, place in an oven at 180°C / 160°C fan / 350°F for 5–6 minutes to warm. These muffins also freeze well.
