When you live in the United States long enough you see muffins in every coffeeshop and offered at every breakfast table. I have discovered that they are a comfort food. A healthier choice most people think than coffee with a pastry for breakfast.
But are they really that healthy? Loaded with sugar, simple carbs and high in calories (450 to 500) if using a lot of butter and eggs. The good things about muffins is that you can replace the bad stuff with good ingredients. You can replace the refined processed flour with organic flour or bran organic flour or gluten free if you want to bypass the gluten. You can replace the butter with vegetable oil. you can replace the egg (s) with a banana or applesauce. You can replace the refined sugar with raw sugar, coconut sugar or an organic sugar substitute.
I’ve made many different types of muffins to see and taste the results. Amazing how much are started to love muffins. One of the best ones are these blueberry muffins made from oat flour. I accidentally bought oat flour thinking it was gluten free flour. Oat flour is naturally gluten free but it can get contaminated with gluten grains during harvesting and transport. So if you can only eat gluten free, check out my other muffin recipes made with gluten free flour.
Oat meal flour is higher in fiber and protein than regular flour. Therefore a healthier choice. This was the first time I made something with oat four and I was surprised how moist it can get when baking. If you make this recipe exactly as instructed below, it will come out soft and melt in your mouth. I tried it without the blueberries (some kids don’t like blueberries in their muffins) but the blueberries gives it that special flavor, which makes this muffin extraordinary. Thus keep the blueberries and make a different muffin recipe for kids.
This recipe does not use eggs or butter. Instead coconut oil and a mashed banana. Yet when you taste it, it has the same moist and lightness of a muffin made with butter and eggs.
Perfect for breakfast or a snack in between. You can keep these muffins for two or three days if you keep them in a closed container in the fridge. If you put a day old muffin in the microwave for 15 seconds, it will have that fresh out of the oven taste.
It did not take me long to make this. I can’t believe how much these muffins made me feel so good. Light, healthy and yummy. I hope you will enjoy them too. See the instructions below.
Blueberry Muffins
Equipment
- 1 Muffin or Cupcake pan
Ingredients
- 2 cups oat flour
- ½ cup sugar raw or brown
- 1 tsp corn starch
- 1½ tsp baking powder
- 1 tsp baking soda
- ⅔ cup milk room temperature
- 3 tbsp coconut oil
- 1 tbsp lemon juice or 2 tsp of vinegar
- 1 banana mashed
- ⅔ cup blueberries frozen or fresh
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray or instead line each cup with paper baking muffin cups.
- Mix all dry ingredients first in a mixing bowl.
- Add coconut oil and the mashed banana. Stir and while stirring add the milk.
- Now add the lemon juice or vinegar. Muffin bater should feel fluffy with a few lumps from the banana.
- Last, gently fold in the blueberries. Add the mixture to the 12 cups.
- Cooking time is 25 to 30 minutes.