Description
These No-Flour Blueberry Walnut Oat Muffins are soft, moist, naturally sweetened, and packed with juicy blueberries and crunchy walnuts. A wholesome breakfast or snack made without any flour.
Ingredients
2 cups rolled oats
2 ripe bananas
2 large eggs
1/2 cup milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh blueberries
1/2 cup chopped walnuts
Instructions
1. Preheat oven to 350°F and grease or line a 12-cup muffin pan.
2. Add oats, bananas, eggs, milk, maple syrup, vanilla, baking powder, cinnamon, and salt to a blender.
3. Blend until smooth.
4. Fold in blueberries and chopped walnuts.
5. Divide batter evenly among muffin cups.
6. Bake for 18 to 20 minutes until golden and set.
7. Cool in pan for 5 minutes.
8. Transfer to a wire rack and cool completely.
Notes
Fresh or frozen blueberries both work well.
Do not overmix after adding blueberries.
Store in an airtight container for up to 4 days.
Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg