Mmm. There’s nothing like a light and fluffy blueberry muffin. Blueberries are one of my favourite berries out there. I love putting them on salads, blueberry pancakes, yogurt bowls and of course in these muffins.
I’ve used blueberries in this recipe because we had some frozen blueberries in the freezer but you can put in other berries or chocolate chips as well.
These muffins are an ideal pre/post workout snack as well. They are great pre-workout because they provide some carbohydrates through the banana, oats and honey. AKA fuel! They are also great post workout to replenish your glycogen stores after all the hard work. They’re super light and airy so you don’t need to worry about any discomfort while you workout either.
For this recipe I have used oat flour by blending old fashion rolled oats in a high speed blender, but regular all purpose flour or gluten-free flour can be used as substitutes as well. To sweeten these muffins up I used two ripe bananas with a little honey to go along with it. You also get some sweetness from the blueberries. An important tip for these muffins is loading them with blueberries, they are definitely the star of the show.
These muffins are super quick to prepare and take around 17 minutes to bake. They make for the perfect sweet snack on their own, or with a little nut butter on top. If you are like me today, with my afternoon iced coffee.
Oat Flour Blueberry Muffin Recipe
Yield: 12 Muffins Prep time: 10 minutes Bake time: 17 minutes Total time: 30 minutes
- 2 C oat flour (made from old fashion rolled oats or quick cooking oats)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 medium ripe bananas
- 2 eggs
- 1/4 C honey
- 1 tsp vanilla extract
- 1/3 C unsweetened almond milk*
- 1 C blueberries (fresh or frozen)
I used unsweetened almond milk but you can use whatever type of milk you have on hand.
- Preheat oven to 350℉
- Start making oat flour by blending or food processing 2 cups old fashion rolled oats or quick cooking oats.
- Place oat flour, baking soda, cinnamon and salt in large bowl and mix together.
- In seperate medium bowl, mash two bananas with a fork.
- Then add honey, vanilla, almond milk, and two eggs.
- Stir to combine all wet ingredients.
- Mix wet ingredients with dry ingredients.
- Add in blueberries and mix all together.
- Spray muffin tin with non-stick cooking spray.
- Pour batter evenly into 12 muffin molds.
- Place in oven and bake for 15-17 minutes. (I found 17 was perfect but ovens may differ slightly.)
- Take muffins out and allow to cool for 5-10 minutes if you are patient enough.
Calories: 87 Fat: 2g Sodium: 220mg Carbohydrates: 17g Fiber: 2g Sugar: 9g Protein: 2g