06 Mar Blueberry Oat Muffins
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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Ingredients
- 3 cups oat flour blend rolled oats in a powerful blender
- 2 tbsp rolled oats used to sprinkle muffins tops before baking
- 2 tsp baking soda
- 2 tbsp chia seed powder grind chia seeds to form a powder in a powerful blender or coffee grinder
- 1/4 tsp salt
- 2 tsp vanilla
- 2 eggs
- 2 tbsp unsalted butter feel free to use coconut oil
- 1 cup unsweetened applesauce
- 2 tbsp unsweetened almond milk or any milk of choice
- 1/3 cup maple syrup
- 1 cup frozen blueberries fresh berries can also be used
Ingredients
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Instructions
- Preheat oven to 375 degrees. Grease a 12 cup muffin tray.
- In a small bowl combine the oat flour, chia powder, baking soda, and salt. In another medium-sized bowl add eggs, vanilla, butter, applesauce, and maple syrup. Mix until everything is combined.
- Pour the dry ingredients into the wet ingredients and combine. Stir in the frozen or fresh blueberries and add milk to thin out the batter.
- Pour 1/4 cup of batter into a greased muffin tray. Sprinkle the muffins with remaining whole oats.
- Bake for 20 minutes, once tooth pick comes out clean turn oven off and remove muffins and let cook. Enjoy!
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