Today I have a very easy and totally delicious healthier oat and berry muffins recipe to share with you. These muffins are made with frozen fruit straight from the freezer so this recipe is perfect for using all the year around, especially at this time of year when all the beautiful summer berries have gone out of season.
I was challenged to create a recipe using frozen fruit by Iceland, to help spread the word about the #PowerOfFrozen, which is challenging preconceptions and helping to educate people about the value of frozen foods. I’m sure many of us associate frozen foods with convenience and saving money, but I have to admit that in the past I often assumed that frozen food doesn’t taste too good. I’ve discovered through my work with Iceland though that modern freezing methods lock in the natural flavours in foods and retain the nutritional food benefits too, so my freezer is now always packed with frozen foods from Iceland and my life is that little bit easier for it!
Before creating this recipe, I popped over to Iceland to check out their frozen fruit range. I used some of their frozen smoothie mixes for my delicious triple smoothie pops back in the summer, and I was impressed to see that the range seems to have grown even more since then.
Though I only needed one type of fruit for this recipe – the red fruits juicy berry mix, I also couldn’t resist picking up some other fruits in the range – delicious raspberries which I’ll use for adding into my overnight oats, blueberries which are perfect for baking with and melon balls – perfect for snacking!
Easy Oat & Berry Muffins
Ingredients (makes 12-14):
- 225g butter or dairy free spread
- 100g golden granulated sugar
- 4 eggs
- 120g plain wholemeal flour
- 100g oats + 2 Tbs
- 1 Tbs baking powder
- 200g Iceland Frozen Red Fruits Juicy Berry Mix*
Preheat the oven to 200°C (Gas mark 6/390°F). Line a 12 hole muffin tin with paper or silicone muffin cases.
Weigh out the butter and sugar into a large bowl and whisk together until well combined. Break in the eggs, one at a time, whisking in between each one until all four are mixed in. Once all the eggs have been added, continue to whisk for a couple of minutes.
Add the flour, 100g oats and baking powder and whisk together until completely combined.
Drop a heaped teaspoon of the mixture into each muffin case. This will form the base of each muffin and help to prevent the fruit from sinking.
Gently stir the frozen fruits into the remaining mixture, taking care to ensure it is evenly combined.
Divide the remaining mixture between the muffin cases. You may end up with a little extra of the mixture, so be ready with a couple of extra muffin cases if necessary.
Top each muffin with a sprinkle of the remaining oats.
Bake in the preheated oven for 20 minutes until golden and springy to the touch. Once cooked, cool on a wire rack before serving warm, or cool completely and store in an air tight container.
I used a mixed berry mixture for these muffins, but you could also try frozen blueberries or raspberries. I did enjoy the surprise element of using mixed berries though – each muffin ended up with a slightly different combination of fruits!
The cooked muffins can be stored for 2-3 days at room temperature, a week in the fridge or 2-3 months in the freezer – when freezing, be sure to wrap them well to prevent freezer burn.
If you’re looking for other ways to use up frozen fruit, try out my triple smoothie pops, have a look at my smoothie recipes or check out one of these delicious frozen fruit recipes from my blogging friends;
Coconut Porridge with Chia Berry Compote from Celery & Cupcakes
Summer Fruits Sponge Pudding from A Mummy Too
Fruity Oat Breakfast Bites from Feeding Finn
Mixed Berry Smoothie from Supergolden Bakes
Yogurt Loaf Cake from Fuss Free Flavours
Disclosure: This blog post was commissioned by Iceland as a part of the #PowerofFrozen campaign. I was compensated for the cost of ingredients and my time, however all opinions expressed in this post are my own.