Who doesn’t love a good muffin? After all, most muffins are really just cupcakes without the icing, right? Knowing this, I’m not comfortable baking a standard white flour and sugar-based “cupcake” for my toddler, so I went in search of a healthier muffin recipe for the little guy and came across this fantastic one for Oatmeal Banana Breakfast Muffins.
This quickly became my favourite quick and easy muffin recipe and I have whipped up several batches in the last couple of months. I have modified the recipe a bit by reducing the sugar (each time I put less and less in) and increasing the bananas – I use three instead of two. While they can’t be called gluten-free unless made with certified gluten-free oats, they are flour-free and include the goodness of Greek yogurt (yes, that’s right!).
Last weekend when the hubs came home from the market with a ton of blueberries, the wheels quickly started turning in my head about how to modify the muffin recipe to make them blueberry. It was a precarious experiment, as an expert baker I am not, but I’m happy to say it worked!
I like to make minis and regular-sized muffins so this recipe made 12 minis (cups full) and 6 very large regulars. Here’s my recipe:
Flour-Less Blueberry Oat Muffins
The Ingredients:
2.5 cups quick-cooking or old-fashioned oats
1 cup plain Greek yogurt (you choose the fat content!)
2 eggs
1/2 cup sugar (or less!)
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ cup unsweetened apple sauce
1 cup blueberries (fresh or frozen)
The Instructions:
Preheat oven to 375 degrees (the original recipe says 400 degrees but my gas oven gets super hot, so 375 is plenty hot enough).
Spray tin with non-stick cooking spray or line with muffin cups. I make a combination of mini and regular muffins.
Place yogurt, eggs, sugar, baking powder, baking soda, apple sauce and ½ cup oats in a blender or food processor, and blend until oats are smooth. Add the oats half a cup at a time and continue blending.
Add blueberries after blending is complete and stir until just mixed.
Pour batter into muffin cups and bake for 15-20 minutes, or until toothpick comes out clean.
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| Bubbly blueberries fresh out of the oven! |
ENJOY!
