Healthy Blueberry Muffins
These healthy blueberry muffins are the ultimate breakfast treat. Made with oat flour, almond flour and quinoa flour, they're packed with fiber, protein and healthy fats!
Servings: 9 muffins
Calories: 179kcal
Ingredients
for the muffins:
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water or regular egg)
- 1/2 cup mashed banana (about 1 medium)
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 1/4 cups oat flour (made from ground oats)
- 1/2 cup quinoa flakes
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2/3 cup fresh blueberries
for the glaze:
- 1/4 cup coconut butter
- 1/2 teaspoon blueberry powder
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
- Beat together wet ingredients in a large mixing bowl. Add dry (minus the blueberries) and stir together until incorporated. Fold in the blueberries.
- Divide batter evenly between the muffin cups (this recipe makes about 9 - 10 muffins). Bake on the center rack for 20 - 23 minutes until a cake tester inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
- Once cooled, make the glaze. Melt the coconut butter over a double boiler until it's smooth and runny. Whisk in blueberry powder and drizzle over muffins. Sprinkle each with a touch more blueberry powder if desired and enjoy!
Video
Notes
* if using bagged oat flour, use just 1 cup
To store: Place these healthy blueberry muffins in an airtight container and store them at room temperature for 3 to 4 days, or freeze them for up to 3 months. Frozen muffins can be warmed up in the microwave or left on the countertop at room temperature to thaw.
Nutrition
Serving: 1muffin | Calories: 179kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Sodium: 79mg | Potassium: 243mg | Fiber: 3g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 2.3mg | Calcium: 84mg | Iron: 1.4mg