OAT, BLUEBERRY AND WALNUT VEGAN MUFFINS

Makes 12 portions

Prep time – 30 minutes

Equipment needed – deep muffin tins, muffin cases

INGREDIENTS

• 190g wholewheat flour
• 100g rolled oats
• 8g baking powder
• 2g bicarbonate of soda
• 5g ground cinnamon
• 2g salt
• 260g apple sauce, sweetened
• 40ml sunflower oil
• 50g dark brown sugar
• 125ml unsweetened almond milk
• 160g blueberries
• 75g chopped walnuts

Topping

• 20g rolled oats
• 30g chopped walnuts
• 8g wholewheat flour
• 14ml sunflower oil
• 1g ground cinnamon

Method:

• Oven 190C.
• Combine flour, oats, baking powder, bicarb, cinnamon and salt.
• Combine apple puree, oil, sugar and almond milk. Add flour mixture and stir until just combined. Do not overmix.
• Gently fold in the blueberries and nuts.
• To make the topping, combine all the ingredients.
• Fill 12 deep muffin cases with the muffin mixture and top with a heaped teaspoon of topping.
• Bake for 15 – 19 mins or until cooked.
• Cool on a wire rack.