Healthy Blueberry Muffins- oil, sugar, dairy, and flour free!

This is one of my favourite muffin recipes!!! It’s the same recipe as my Apple Crisp Muffins but I added blueberries instead. They are made without flour, dairy, sugar, or oil and are sooo good! My family ate the whole batch in 2 days!!!! I love that they are loaded with blueberries and use whole grain oat flour, almond milk, and natural honey.

Here is what makes these a little more nutritious:

•Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)

•Bananas/applesauce keep the muffins moist instead of the usual oil or butter.

•A bit of honey sweetens the recipe instead of refined white sugar.

•These can be made using gluten free oats to make them gluten free.

I love this recipe because you can get creative and add your favourite add ins. I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!

Here are some of my favourite add ins and the recipe below:

• frozen blueberries Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry. This will keep them from turning your batter blue or purple!                                                               
• chocolate chips
• 1/2 zucchini and 1/2 apple
• 1/2 walnuts and 1/2 raisins
• fresh or frozen raspberries

 

Muffin Recipe

Ingredients:

2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
1 cup blueberries (or your favourite add in like 1 cup berries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example)
2 large eggs lightly beaten
1/3 cup honey
3/4 cup milk (I used almond milk)
2 tsp real vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Muffin tin

Instructions:

1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
2. Divide oats into portions of 2 cups, .5 cup and 2 Tbsp
3. Turn oven heat up to 350 degrees.
4. Place 2 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
6. Add eggs, honey, milk and vanilla. Mix to combine.
7. Add dry ingredients (including the ground oats and .5 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
8.  Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
9. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
10. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Enjoy!!

xo Chelsea