Healthy Blueberry Oat Muffins
These healthy blueberry oat muffins are perfectly fluffy and loaded with fresh bursting blueberries! No one would ever guess that these delicious muffins are naturally sweetened, gluten free and so easy to make!
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 169 |
| Fat: | 3 g |
| Carbohydrates: | 31 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 115 mg |
| Fiber: | 3 g |
| Sugars: | 9 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 1 1/2 cup1 1/2 cup1 1/2 cup Oat Flour
- 1/2 cup1/2 cup1/2 cup Rolled Oats
- 1 tsp1 tsp1 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Ground Cinnamon
- 222 Eggs
- 111 Banana, mashed and ripe
- 1/2 cup1/2 cup1/2 cup unsweetened Applesauce
- 1/3 cup1/3 cup1/3 cup Pure Maple Syrup, (or honey)
- 1/4 cup1/4 cup1/4 cup Almond Milk
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 cup1 cup1 cup Blueberries
- 1 Tbsp1 Tbsp1 Tbsp Oat Flour
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375F and grease/line a muffin tin.
- In a medium sized bowl, combine dry ingredients.
- In a large bowl, combine wet ingredients.
- Fold dry ingredients into wet and stir until just combined (don't overmix!)
- Toss blueberries in 1 tbsp of oat flour, then gently fold them into the batter.
- Divide batter evenly into muffin cups, filling each about 3/4 of the way full. Bake for 18-22 minutes, until lightly golden on top and toothpick comes out clean.
- Let cool 10 minutes in pan, then transfer to a wire rack to cool completely. Store in an airtight container in the fridge.
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