Blueberry Oat Muffin Recipe

 Makes 12 muffins  | Serving size 1 muffin

Step 1

½ cup almond flour 
½ cup coconut flour
1 cup rolled oats
1½ teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon xantham gum (optional)

Step 2

½ cup water
¾ cup plain yogurt
6 tablespoons vanilla whey protein powder
¼ cup softened butter
2 eggs
¼ cup maple syrup

Step 3

1½ cups blueberries, fresh or frozen

Directions:

  1. Preheat oven to 350 degrees.
    Mix ingredients in large bowl.
  2. Combine ingredients in blender and mix until smooth, or still well by hand.
    Add wet ingredients to dry ingredients and mix to combine
  3. Gently fold in berries.
    Fill muffin cups until completely full (we recommend using paper liners). Bake for 30 minutes until tops are browned.

 

Tags

Recipe

Comments

Anna Marie Kollmann
These muffins look wonderful and so do the ingredients although I have issues consuming dairy. Can these muffins be made with substituting the yogurt and whey protein with non-dairy ingredient?
Thank You,
Anna Marie
October 26, 2016 at 2:09 pm

admin

That's a great question. We haven't tried it but think that coconut oil and a dairy free protein powder may work. Let us know if you try it out! 

RitaQ
How can you make this dairy-free? I know I could substitute collagen-based protein powder, add vanilla, use ghee (or coconut oil? or coconut butter/manna?) in lieu of butter. But I'm stuck for yogurt substitution? Almond milk? Coconut based 'yogurt'? And what does the xantham gum do in the recipe - replacements? Sorry... one more substitution question... If you use pumpkin or banana... is it the same amount as the blueberries - 1.5cups. Thanks so much for answering. I LOVE making muffins for snacks. I'm gluten & dairy-free so this recipe looks inviting. Don't think it's in the cookbook - is it??
October 27, 2016 at 6:26 am

admin

This recipe is in the Nutrition 4 Weight Loss cookbook and we haven't tried making it dairy free but your alternatives sound promising! Our first thought was coconot oil as a substitute, but perhaps a coconut yogurt would be better. Let us know if you try it and what works! Xantham gum is just for thickening and stablizing the muffins, you don't need to include it. Use the same amount of pumpkin as you would blueberries, or a little more or less to taste. 

Tammy
what are rolled oats and where do you purchase them? Oatmeal?
November 7, 2016 at 6:02 am

admin

Here's an example http://www.bobsredmill.com/regular-rolled-oats.html and you can find these at any co-op and some natural food sections in your local grocer. 

tamyiq
i love it
January 9, 2017 at 2:19 pm

liz griffith
On your recipes, is it possible to provide nutritional values?
April 25, 2017 at 9:49 am

admin

We'll consider that, thanks for the recommendation! 

Barb
I made the muffins with coconut milk -the same amount as the yogurt and water. Muffins turned out great!
May 22, 2017 at 5:56 pm

admin

Glad to hear it, thanks for sharing! 

Erin
We have a nut allergy, what can be used in place of the Almond flour?
September 28, 2017 at 8:56 am

admin

You could try coconut flour, we haven't done that specifically but think it would be good. 

Cassie
Could you use egg replacer? I can't do eggs.
July 24, 2018 at 10:01 pm

admin

Yes, you can absolutely use an egg replacer. I’ve used chia “eggs” before in baking and that works great. 1 TBSP chia seeds + 2.5 TBSP water soaked for 20 minutes = 1 chia “egg.”

Jen
Hi

Could you provide suggestions with what could be served with the muffin for a complete breakfast? It would be nice to see that with all recipes! Thanks!
August 8, 2019 at 7:25 am

admin

To make this recipe a complete breakfast, just add one ounce of protein. Something like a hard-boiled egg or a breakfast sausage link would do the trick!

Leave a comment

Your email address will not be published. Required fields are marked *

Back To Top