Need a clean eating option for breakfast or a snack? These Healthy Blueberry Muffins are perfectly fabulous!
I just made 2 batches of these wonderful healthy blueberry muffins to take with us this weekend on our camping trip to Lake Winnipesaukee. Absolutely NO refined sugar!
They will be perfect for breakfast each day, if they make it that long. I’ve already snagged 2 of them as a snack. 🙂
INGREDIENTS
2 cups Oat flour – I made a batch with 1 cup of almond flour and 1 cup of oat flour as well and they were fabulous too!
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup of plain Greek Yogurt
3/4 cup of liquid eggs whites or 3 eggs
1 tsp vanilla
1/2 cup of blueberries
DIRECTIONS
Preheat oven to 375 degrees
Mix dry ingredients together in a small bowl
Mix wet ingredients together in a larger bowl
Add dry ingredients to the wet ingredients and mix together
Stir in blueberries. (I used frozen blueberries in these batches)
Bake for 15 minutes or until toothpick comes out clean
ENJOY!
Healthy Blueberry Muffins
Ingredients
- 2 cups Oat flour - I made a batch with 1 cup of almond flour and 1 cup of oat flour as well and they were fabulous too!
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup coconut oil melted
- 1/2 cup honey
- 1/4 cup plain fat free Greek Yogurt
- 3/4 cup liquid egg whites or 3 eggs
- 1 tsp vanilla
- 1/2 cup of blueberries
Instructions
- Preheat oven to 375 degrees
- Mix dry ingredients together in a small bowl
- Mix wet ingredients together in a larger bowl
- Add dry ingredients to the wet ingredients and mix together
- Stir in blueberries. (I used frozen blueberries in these batches)
- Bake for 15 minutes or until toothpick comes out clean
Nutrition
Stephanie says
LOVE blueberry muffins! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Maria says
These muffins look great! I’ve never used oat flour before, I’ve been trying out different kinds of flours recently, I’ll need to look for oat flour too! These sound great!
Sherri says
I can’t keep them longer than 2 days in my house. Everyone loves them! Using 1/2 oat flour and 1/2 almond flour is the most asked for.
Jess says
These look so yummy!
Thanks again for joining the Link Up this week!