I really do love my oats. They are full of fiber, protein and all sorts of goodness. So when I figured out a way to add them to one of my favorite muffins, I was quite pleased.
When it comes to baked goods, it can be hard to say no. You stop for your morning coffee and the muffins are just staring at you, tempting you to go after them. You know you have a choice and that the control is in your hands, but sometimes, you just feel powerless up against certain foods. In the morning, you really want to make the best choices possible but the convenience of grabbing that banana bread or scone at Starbucks is too hard to resist. (Side note: I have a post that is coming all about this battle we have with food. It’s also time to be friends with food. Stay tuned!)
When you start living a life free of refined flour and sugar, you really feel the impact when you have them. I for one would be totally worthless just an hour or two after a big slice of anything from the coffee shop in the morning. But that doesn’t mean that I want to give up on muffins and sweet breads. Until recently, I strayed from creating my own baked goods because I had three or four too many recipe failures and I had accepted that baking was not my thing. This Blueberry Oatmeal Muffin recipe was my first real success and it comes without the crash from the sugar high. Fresh blueberries, banana and oats are the bulk of this recipe. Who could say no to that? Make it all with gluten free oats and its friendly to anyone in your family that doesn’t tolerate it.
If you buy oat flour, I can guarantee that you will be paying way too much for something you can easily make at home. For this recipe, if you throw about 2 cups of rolled oats into the food processor for a few minutes, you will have a nice oat flour at only a fraction of the cost. Don’t waste your money unless you really just don’t have the extra few minutes. there are several modifications as well for this recipe. I used an egg rather than a flax egg and coconut oil rather than apple sauce. I am sure that you will be fine with either option.
The last couple of days, my husband has grabbed one of these on the way to work so the real bonus is that these are husband approved. That’s a bonus I will always take from my picky eater!
- 1 1/2 cup oat flour gluten free or regular (make this by processing about 2 cups of oats in a food processor into a flour)
- 1 ripe banana mashed
- 1 egg or 1 flax egg
- 1 1/2 tsp baking powder
- 1 T cinnamon
- 1 1/2 tsp vanilla extract
- 1/4 cup coconut oil or unsweetened applesauce
- 1/4 cup 100% pure maple syrup
- 1/3 cup milk of choice
- 1 cup blueberries fresh or frozen
- 1/8 tsp sea salt
Preheat oven to 350° F.
Combine all of the wet ingredients in a large mixing bowl.
In a separate bowl, combine all of the dry ingredients.
Slowly begin to add the dry ingredients into the wet ingredients and stir to combine.
Fold in blueberries gently.
Pour into lightly greased muffin tin with coconut oil or pour into lined pan.
Bake for about 30-40 minutes or until you can poke with a toothpick and it comes out clean.
Cool well and store in air tight container.
I made these once with oat flour from the store and another time with oats that I processed into flour myself. The store bought oat flour muffins took much longer (about 7-10 minutes more) to bake than the batch I made with oats I processed.