Oat Muffins ~ Lunchbox Friendly

I love an easy whip together muffin for the lunchbox, but most recipes I come across have copious amounts of flour and refined sugar.

Which is why I love this recipe ~ wholegrain fibre from the oats + coconut sugar to sweeten them without spiking insulin levels. 

Save this to your bookmarks, it will be a staple in your kitchen I promise!

INGREDIENTS

1. 1½ cups rolled oats
2. 1½ cup milk (dairy or plant/nut milk)
3. ½ cup sultanas (omit these if your little one doesn't like them, simply replace with chocolate chips by adding to the final mixture)
4. 1 cup flour
5. 1 tsp ground cinnamon
6. 3 teaspoons baking powder
7. 1/3 cup coconut sugar (can use an alternative if you prefer)
8. 120g melted butter
9. 1 egg
10. 1 tsp vanilla extract
    
11. Small handful of rolled oats for sprinkling on top

INSTRUCTIONS

1. Combine the rolled oats, sultanas & milk in a bowl & leave soaking for 30 mins ~ this will make them soft & fluffy and the sultanas extra juicy! (If you're substituting the sultanas, just soak the oats + milk together here.)
   
   
2. Preheat oven to 180°C. Lightly grease a 12 cup muffin tray with butter or oil.
   
   
3. Whisk the dry ingredients together in a large bowl - flour, baking powder, cinnamon and sugar. 
   
   
4. Melt the butter.
   
   
5. Add melted butter, egg and vanilla to the soaked oats + milk and mix.
   
   
6. Add the wet ingredients to the dry ingredients and gently combine until just mixed. (If using a substitute for sultanas, add here).
   
   
7. Portion the batter evenly into the muffin tray.
   
   
8. Sprinkle rolled oats on top.
   
   
9. Bake for 25 mins, checking with a skewer before removing from the oven.
   
   
10. Allow to cool for 5 minutes, before removing and cooling on a rack.

STORAGE: SO amazing warm, but I cook a batch, leave a few out and pop the rest in the freezer. Defrost in the lunch box and the kids devour them!