As someone who loves to create recipes and experiment in the kitchen, nothing makes me happier than when I finally master a recipe, especially when it comes to baking. Getting the measurements just perfect can be tough but after a few tweaks I can happily share with you (and my tummy) my best muffin recipe yet!
These Blueberry Oat Muffins taste like bakery style muffins but are much healthier as they are made with whole grains, low in sugar and are oil-free. Bonus, they require little time to prep. I used a blender to make but if you have oat flour already on hand, you won’t need a blender. You can use a traditional hand mixer (or kitchen aid mixer) and a bowl.
I used Tahini instead of vegetable oil for this recipe, making it high in protein.
These muffins are made with 100% whole-grain oat flour. I love baking with oat flour as it still allows the muffins to rise without any added starches unlike almond or coconut flour. Oat flour can be expensive so I like to grind up my own oat flour in the food processor. Just pulse gluten-free old fashioned oats in a food processor or high speed blender until a flour like consistency is achieved and then set them aside for later.
- 2 ripe bananas
- 2 eggs
- ¼ cup of your favorite milk
- ¼ cup of Tahini or Almond butter
- 2 cups of oat flour (2¼ dry rolled oats ground up to flour)
- ½ teaspoon of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
- ¼ cup of maple syrup or honey
- 1 teaspoon of vanilla extract
- ½ cup of blueberries
- Preheat oven at 350 F.
- Grease or line a regular sized muffin pan.
- Pulse gluten free old fashioned oats in the food processor or blender until a flour like consistency is achieved and then set them aside for later (skip this step if you have oat flour on hand)
- Add all wet ingredients to blender or medium sized bowl and blend/mix until well incorporated.
- Add all remaining ingredients in except blueberries and pulse/blend until batter-like consistency is achieved.
- Stir in blueberries by hand with a spoon.
- Add the batter to muffin pan, filling ¾ of the way for each muffin.
- Bake for 20-22 minutes and let cool before removing from tin and serving.
