Naturally sweetened and made with whole grain oats, these healthy Blueberry Blender Muffins are lower in sugar and packed with fiber. They are perfect for your breakfast or brunch table!
1cup + 2 T (105g)old fashioned oats(use certified gluten free oats if needed)
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspooncoarse salt
½teaspoonground cinnamon
¼cupturbinado sugar (optional, any granulated sugar)
¼cupplant milk (nut, pea protein, or oat milk)
¼cupavocado oil
1egg
2small very ripe bananas (160 g)
1teaspoonvanilla extract
1½cupblueberries
Cooking spray or muffin liners
Instructions
Preheat oven to 350F with the rack in the center position. Prep a muffin tin* with cooking spray or paper liners.
Put the oats in a dry, clean blender. Pulse briefly to grind to a flour consistency. Combine the oat flour, baking soda, baking powder, salt, sugar, and cinnamon in a medium mixing bowl. Set aside.
Add the milk, oil, egg, banana, and vanilla to the blender and puree until smooth. Add the wet mixture to the dry ingredients and mix until combined. Let sit 10 minutes to ensure the best rise.
Fold in the blueberries (or add them on top of the batter once inside the muffin tin). Pour the batter into the wells of the muffin tin about ¾ full.
Bake until lightly brown and a golden crust forms around the edges, 20-22 minutes in a standard muffin tin (about 12 minutes in a mini muffin tin).
Allow the muffins to cool in the pan not longer than 5 minutes - just until you can touch them. Remove muffins and allow to cool on a cooling rack. Serve warm if possible but room temperature is OK.
Notes
* Recipe makes about 8 standard muffins or 24 mini muffins. Prep the pan and adjust baking times accordingly.The muffins here are shown with an optional glaze which is a simple blend of sugar, vanilla extract, and water.Freezer Note: These muffins freeze well. Freeze the ones you won't eat in a couple days in a freezer safe bag or container for up to 3 months. When ready to enjoy, pop them into the toaster oven to reheat.