Blueberry Oat Muffins

4 from 2 votes

These easy blueberry oat muffins are tender, sweet, and delicious! And they're naturally sweetened using only fruit and maple syrup.

Prep Time15

Cook Time25

Total Time40

Course: Baked Goods

Cuisine: American

Keyword: blueberry oat muffins

Servings: muffins

Calories: 179kcal

Author: Alyssa

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