Blueberry Oat Muffins
Create fluffy Blueberry Oat Muffins by combining oat and almond flour with blueberries. Follow this easy dairy-free recipe and your healthy yummy muffins will soon be ready.
Equipment
- Cupcake Forms (2.5 inches - 6.3 centimeters circumference, see note)
- Cupcake Paper Liners
- 1 Small Bowl
- 1 Electric Mixer
- 1 Large Baking Pan
- 1 Baking Sheet
Ingredients
- 1/3 cup Almond Butter
- 6 tbsp Pure Maple Syrup
- 1 Egg
- 1/3 cup Water
- 3/4 cup Oat Flour
- 3/4 cup Blanched Almond Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a small bowl, soak the blueberries with 2 tablespoons of maple syrup for 15 minutes., Gently mix from time to time.
- Line the cupcake forms with paper liners.
- Beat the almond butter and egg until fluffy
- Add the water and 4 tablespoons of maple syrup and continue to beat.
- Add the dry ingredients and beat until well blended.
- Gently fold in the previously soaked blueberries and the remaining maple syrup (just until blended).
- Spoon the batter into the cupcake forms (lined with cupcake paper) ¾ full.
- Bake for 20 minutes or until golden.
Notes
After the first day, keep refrigerated.
Note about cupcake forms: This recipe was tested with 2.5 inches - 6.3 centimeters circumference cupcake forms. You can use a different size, however serving quantity and/or baking time may change.