Blueberry Oat Muffins
Vegan/Gluten-Free/Weight Loss/Diabetic Friendly
(Only 4 Ingredients)
Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1 Ripe Banana
2 tablespoons of Almond Butter (or any Nut Butter)
1/2 cup Frozen Wild Blueberries (or any fresh or dried fruit)
_______________________________________
This recipe is adjustable. Here's a few things I've added in the past. They are optional but not necessary for these to come out good.
*Optional* Possible Add-Ins:
1/2 teaspoon Baking Powder
1/4 teaspoon of Baking Soda
a pinch of salt
1/2 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
Maple Syrup or Extra Sweetener of choice
Dried Fruits or Nuts
a few whole oats for topping
Makes 8-10 muffins.
Directions:
Preheat the oven to 350 degrees and line a muffin pan with liners.
You want to start off with your banana. The riper the banana, the sweeter the muffins. Take a medium bowl and combine the banana and nut butter. I used almond butter but any nut butter will do. Use a fork to smash the two together until they are thoroughly combined.
Add the oats and combine all your ingredients together. Now add 1 cup of water and mix well.
Add any of the add-ins and mix well. Add the frozen blueberries. Make sure they are frozen, otherwise they will get smashed as you mix them in.
Evenly distribute your oatmeal mixture into your lined muffin tin. Top with a few whole oats.
Bake at 350 degrees for 30-40 minutes. Slide a toothpick in. If its dry its done, if its wet, give it more time in the oven. Bake times may vary on the oven and size of your muffins.
Let them cool completely before eating.
There's about 118 calories in each muffin. Naturally sweetened, these muffins are great if you have a sweet tooth but still watching your carbs and sugars.
Vegan/Gluten-Free/Weight Loss/Diabetic Friendly
(Only 4 Ingredients)
Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1 Ripe Banana
2 tablespoons of Almond Butter (or any Nut Butter)
1/2 cup Frozen Wild Blueberries (or any fresh or dried fruit)
_______________________________________
This recipe is adjustable. Here's a few things I've added in the past. They are optional but not necessary for these to come out good.
*Optional* Possible Add-Ins:
1/2 teaspoon Baking Powder
1/4 teaspoon of Baking Soda
a pinch of salt
1/2 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
Maple Syrup or Extra Sweetener of choice
Dried Fruits or Nuts
a few whole oats for topping
Makes 8-10 muffins.
Directions:
Preheat the oven to 350 degrees and line a muffin pan with liners.
You want to start off with your banana. The riper the banana, the sweeter the muffins. Take a medium bowl and combine the banana and nut butter. I used almond butter but any nut butter will do. Use a fork to smash the two together until they are thoroughly combined.
Add the oats and combine all your ingredients together. Now add 1 cup of water and mix well.
Add any of the add-ins and mix well. Add the frozen blueberries. Make sure they are frozen, otherwise they will get smashed as you mix them in.
Evenly distribute your oatmeal mixture into your lined muffin tin. Top with a few whole oats.
Bake at 350 degrees for 30-40 minutes. Slide a toothpick in. If its dry its done, if its wet, give it more time in the oven. Bake times may vary on the oven and size of your muffins.
Let them cool completely before eating.
There's about 118 calories in each muffin. Naturally sweetened, these muffins are great if you have a sweet tooth but still watching your carbs and sugars.
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