Blueberry and oats are a power couple. These muffins are super moist and can easily be made vegan (since they don’t require any eggs)!
Total time (including baking): 40 min. Makes 12 muffins.
Materials: 1 mixing bowl; processor; measuring vessels; grater/zester; muffin tin. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 4 oz apple sauce
- 2 tbsp any oil
- ½ cup granulated sugar
- 2 tbsp flax seeds
- 6 tbsp water
- 1 cup milk
- Zest of 1 lemon
- 1 ½ cups oats
- 1 cup of any combo of almond, rice, and oat flour
- ½ cup all purpose flour (or gluten free sub)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch salt
- Blueberries and/or pecans as desired
- Crumble: 2 tbsp butter, ¼ cup flour, ¼ cup sugar, pinch salt and cinnamon
Instructions:
- Preheat oven to 350˚F. Butter muffin tin.
- Combine in a mixing bowl: 4 oz apple sauce, 2 tbsp oil, ½ cup granulated sugar, 2 tbsp flax seeds, and 6 tbsp water.
- Add in 1 cup milk, zest of 1 lemon, pinch salt, ½ tsp cinnamon, and 1 ½ cups oats. Mix all together. Let sit ~10 minutes for the oats and seeds to absorb the water.
- In a measuring cup, mix together 1 cup of any combination of almond, rice, and/or oat flour and ½ cup all purpose flour. Mix in 1 tsp baking powder and 1 tsp baking soda. Then add this mixture to the batter and stir all together until just combined.
- Fold in blueberries and pecans as desired.
- Pour into buttered muffin tins. Optional to top with a crumble such as the one listed above.
- Bake at 350˚F for 25-30 minutes.
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