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)!
Oat Blueberry Muffins
Servings: 12 muffins
Ingredients
- 4 oz applesauce (113 grams)
- 100 grams granulated sugar
- 1 tbsp ground flax seeds (can replace with an egg)
- 3 tbsp water (omit if using egg instead of flax seeds)
- 210 grams milk (can use oat milk)
- 100 grams oats
- ¾ tsp cinnamon
- 50 grams almond flour
- 50 grams brown rice flour
- 128 grams oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 3.5 oz fresh blueberries
- 1.5 oz pecans
- (optional) crumble: 2 tbsp butter, 30 grams flour, 30 grams sugar, pinch cinnamon
Instructions
- Butter muffin tin. Preheat oven to 350˚F.
- Combine in a mixing bowl: apple sauce, sugar, flax seeds, and water, milk, cinnamon, and oats. Let sit together ~10 minutes for the oats and seeds to absorb the water.
- In a measuring cup, mix together flours, baking powder, and 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.