Blueberry Spelt Muffins

• 150 g porridge oats (+ extra for sprinkling)
• 150 g white spelt flour
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 175 ml soya milk
• Zest and juice of 1 lemon
• 200 ml maple syrup
• 50 g coconut oil, melted
• 50 g blueberries

1. Preheat to 180 °C (160 °C fan / 350 °F). Grease or line a 12‑hole tray.
2. Blend oats until fine. Mix blended oats, flour, cinnamon, bicarb in a bowl.
3. Whisk soya milk, maple syrup, coconut oil in jug.
4. Make a well in dry mix; stir through wet mix gently.
5. Spoon into tray, dot with blueberries, sprinkle extra oats.
6. Bake 25–30 min until golden and risen. Cool before serving.

Feel free to try our other gut-friendly recipes to add variety to your meals!