Blueberry Oat Muffins

Happy Mother's Day to every beautiful, supportive, and selfless mom out there, especially to my mom. Unfortunately, I couldn't spend the day with her exploring San Fransisco as we did last year. Instead, here are some delightful blueberry muffins that I promise to re-create in June, because who says mother's should only be appreciated for a single day in May - - - the calendar? I don't think so.

Let's talk muffins. They're whole-grain, oat-ilicios, low in fat, and high in juicy blueberries. Give me a Y, give me a U, give me multiple M's....what does that spell? Sorry, I can't talk right now, my mouth is too full of blueberry muffin.

Blueberry Oat Muffins (Vegan)
Yield: 1 dozen
Recipe adapted from: happyherbivore

-1-1/2 cups white whole wheat flour
-1/2 cup rolled oats
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 cup turbinado sugar
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon salt
-3/4 cup unsweetened applesauce
-1/4 cup olive oil
-1/4 cup maple syrup
-1/4 cup unsweetened nondairy milk
-3/4 cup blueberries, fresh or frozen

1. Preheat oven to 350 degrees F and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, oats, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt.
3. Make a well in the center of the flour mixture and add the applesauce, oil, maple syrup, and milk. Fold with a rubber spatula only until flour is almost fully combined.
4. Add the blueberries and continue to fold until the flour is no longer visible. Be careful not to over mix!
5. Spoon batter into the lined muffin tin 3/4 of the way full. Top with additional rolled oats and bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean. Cool on a wire rack.

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© A Little Baker
Maira Gall