Member recipe
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Blueberry Peanut Muffins

By Tessa Pratt (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12
Crunchy, gooey, dairy free muffin, perfect for Breakfast or just a healthy snack


  • 120g porridge oats
  • 60g Self Raising Flour
  • 3 eggs
  • 2 tbsp honey
  • 1 tsp baking powder
  • 160g crunchy peanut butter
  • 100g blueberries
  • Low calorie cooking spray


  • STEP 1
    Preheat the oven to 160C Fan/180C/Gas Mark 4. Blitz porridge oats in a blender/bowl with hand blender, until it the oats are part fine and part coarse.
  • STEP 2
    In a mixing bowl, add the oats, flour, baking powder in a bowl. Stir these together to evenly disperse the ingredients.
  • STEP 3
    Mix in the eggs and honey. Then stir in the peanut butter. The mixture will be thick but do not add anything to loosen it.
  • STEP 4
    Add in the blueberries and evenly disperse throughout the mixture.
  • STEP 5
    Grease a muffin tray using the cooking spray. Fill the mould directly with the mixture- there is no need to line them.
  • STEP 6
    Bake for 15 minutes until golden brown. Take out of the oven and leave to cool in the tray. Take out and enjoy.
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    Rating: 5 out of 5.1 rating
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