I have often wondered how Benjamin Franklin must have felt when the light bulb actually turned on, or how Alexander Graham Bell felt when Thomas Watson answered the phone. Well if itâs anything like the excitement and giddiness that is currently running through my veins after I perfected my blueberry oat muffin, then I totally get it! While Iâm pretty sure my muffins wonât revolutionize the world (yet!), with no added sugar, no flour, along with their easiness to make and amazingly moist and delicious qualities, what I can promise is that they will revolutionize your morning!
Whether youâve got a moment to sit (jealous!), or youâre on the go, enjoy with your coffee and some high-protein yogurt and youâve got yourself a very healthy and complete breakfast that will easily keep you satisfied all the way âtil lunch!
Ingredients:
Dry:
3 cups of old fashioned rolled oats
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
Dash of salt
4 tbsp coconut oil, melted
1 1/2 cups blueberries
Wet:
1 Cup plain Greek yogurt
1/4 cup milk
2 eggs
1/3 cup honey
1 tsp vanilla extract
Orange zest from 1/2 orange
Directions:
- Preheat oven to 375 degrees
- Line a 12- cup muffin muffin tin with liners, or spray tin generously with nonstick spray. Set aside.
- Place rolled oats in food processor and turn on high until becomes a flour like consistency. Yields ~2 cups of âflourâ
- In a large mixing bowl, add all of the dry ingredients – oat flour, cinnamon, baking powder, baking soda and salt – whisk to mix everything together.
- Add the blueberries in dry ingredients, toss to combine.
- In a second bowl, add all of the wet ingredients – yogurt, milk, eggs, honey, vanilla and orange zest – and then whisk, whisk, whisk until eggs are beaten and fully incorporated.
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- Fill muffin cups almost all the way to the top, as they don’t really rise.
- Bake for 15-17 minutes or until toothpick comes out clean.
- I know itâs SO tempting to rip into the first muffin as soon as they come out of the oven, but with these I suggest letting them cool for a bit in the tin to set up. When you just canât wait any longer, go for it! Move the remaining muffins to a rack to cool completely. Muffins keep for up to 3 days in Tupperware, but I bet you wonât have any left after 2! They also freeze really well, so go crazy and make a double (triple?) batch to have on hand whenever the craving strikes.
Be Healthy & Enjoy!
Coach Flawesome đ©đ»âđłâ€ïž
Serving size: 1 muffin
190 calories, 26g carbs, 11g sugar, 6g protein