You guys probably know we’re nuts about nuts by now… but you probably don’t all share that obsession – especially where school lunchboxes are involved. And so, we’ve decided to bring on Nut-Free Fridays, to put down the spoon and stretch our boundaries beyond the jar… if only for a day.

These beautiful muffins by Jacqueline Alwill seemed like the perfect start – not a nut in sight, gluten free, refined sugar free and optionally dairy free. But most importantly – delicious, of course.

Oat Blueberry Spelt Muffins

Author: Jacqueline Alwill

Vegetarian, Dairy Free (optional), Gluten Free, Refined Sugar Free

Ingredients

  • 2 cups oat bran
  • 2 cups milk (of choice)
  • 1/4 cup coconut/macadamia oil or melted butter
  • 2 tablespoons honey/maple syrup
  • 3 eggs
  • 2 teaspoons gluten/aluminium free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon orange or lemon rind
  • 3/4 cup currants
  • 1 1/2 cups spelt flour
  • 3/4 cup blueberries (fresh or frozen)
  • Opt: chia seeds for top

        Method

        1. Preheat oven to 180C and line a 8x muffin tins with cupcake liners or baking paper.
        2. Soak oat bran and milk in a medium sized bowl.
        3. Whilst soaking, whisk together oil/butter, eggs, honey/maple, baking powder, baking soda, vanilla and rind until creamy.
        4. Fold through currants, spelt flour and oat bran combination.
        5. Half fill muffin cases with mixture, sprinkle a few blueberries, then top up until about 3/4 full.
        6. Top with blueberries and chia seeds if desired to finish then bake in middle to top of oven 30-40 minutes.

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