Blueberry Flax Oat Muffins
Not sweet, but you'll be grabbing for another.
Remember the oat bran muffins that you'd get as a kid as the healthy choice? These are a similar idea but they taste good and are actually good for you.
With so many overly sweet products, its a compliment when someone genuinely says "it's not too sweet". Of course, this depends who you're asking. My elderly neighbors told me that they were missing sugar. I respectfully disagreed!
The applesauce and the blueberries are plenty sweet - nature's sugar! These muffins are moist, bouncy and nourishing. Everything you could want from a muffin! The center has a secret ingredient to keep it extra moist. I know that word makes some people uncomfortable but its a sure sign of great baked goods.
1 cup unsweetened applesauce
1 tsp vanilla extract
1/4 cup almond milk
2 tbsp almond butter
1 1/2 cup oat flour
1/4 cup ground flax
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 cup frozen blueberries
Preheat oven to 350°F.
In a bowl, add applesauce, vanilla, egg and almond milk. Whisk until well incorporated. Stir in almond butter and make sure there are not clumps.
In another bowl, mix oat flour, ground flax, cinnamon, baking powder and baking soda.
Combine the wet and dry mix and stir in blueberries.
Prepare a muffin tin. I like to use silicon muffin molds.
Fill halfway with batter and then add a little bit of blueberry grape jel. Fill to top of muffin mold with the remaining batter. I made 9 large muffins.
Bake for ~25 minutes or until slightly golden. Cool on wire rack and enjoy. Store in refrigerator.
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