Oat Muffins

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


300g gluten free oats
225g gluten free plain flour (we love Doves Farm)
1/2 tsp. baking powder
2 tsp. fine sea salt
45g linseeds
15g desiccated coconut
85g chopped walnuts, lightly toasted
70g extra virgin olive oil
85g unsalted butter
180ml agave syrup
2 large eggs


Preheat the oven to 160c with a rack in the top third of the oven. Grease a 12 hole muffin tray or line with muffin cases. Combine the oats, flour, baking powder, desiccated coconut, salt, linseeds, walnuts in a large mixing bowl. Put a medium saucepan over a low heat and combine the coconut oil, butter, agave syrup and slowly melt together but don’t let the mixture get too hot. Pour the coconut mixture into the oat mix. Stir and then add in the eggs, mixing again until a wet dough. Spoon this mixture into the muffin tray and bake for 25-30minutes until the edges of the muffin are golden brown.

Remove from the oven and leave to cool for a few minutes, then run a knife around the edges of the muffins and remove onto a cooling tray. Serve warm with a dollop of yoghurt and some organic blueberries or berry compote.

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