Blueberry Oatmeal Muffins
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
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.