If you’re looking for a healthy and delicious snack or breakfast option, you can’t go wrong with flourless blueberry oatmeal muffins. Not only are they packed with fiber and protein, but they’re also gluten-free, dairy-free, and naturally sweetened.
Flourless Blueberry Oatmeal Muffins
Equipment
- Muffin Tin – to bake the muffins.
- Paper Liners – to line the muffin tin.
- Blender or Food Processor – to grind the oats into flour.
- Mixing Bowl – to mix the ingredients together.
- Whisk or Fork – to combine the wet ingredients.
- Measuring cups and spoons – to measure the ingredients accurately
- Rubber Spatula – to fold in the blueberries and scrape the batter into the muffin cups.
- Oven – to bake the muffins.
- Wire Rack – to cool the muffins.
Ingredients
- 2 cups rolled oats
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F(180°C) and line a 12-cup muffin tin with paper liners.
- In a blender or food processor, grind the oats into a fine flour.
- In a mixing bowl, whisk together the mashed bananas, eggs, applesauce, and honey or maple syrup.
- Add the ground oats, baking powder, baking soda, cinnamon, and salt to the mixing bowl and stir until well combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- Be sure to blend the oats into a fine flour-like consistency to ensure the muffins hold together properly.
- If using frozen blueberries, be sure to thaw and drain them well before adding to the batter to avoid excess moisture.
- For a vegan version, use a flax egg or chia egg as an egg substitute and maple syrup instead of honey.
- These muffins can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Feel free to customize the recipe by adding nuts, seeds, or other fruits such as raspberries, strawberries, or chopped apples.
- The muffins may appear slightly undercooked in the center when they first come out of the oven but will firm up as they cool.
- Be sure to cool the muffins completely on a wire rack before storing them in an airtight container.
Tips for Making the Best Flourless Blueberry Oatmeal Muffins:
- Use ripe bananas for the best flavor and texture.
- Feel free to add in other mix-ins, such as chopped nuts or shredded coconut, for added flavor and texture.
- If using frozen blueberries, be sure to thaw them before adding them to the batter.
- Store leftover muffins in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- These muffins are great for meal prep and make a convenient on-the-go breakfast or snack.
Can I use instant oats instead of rolled oats?
No, instant oats will not work well in this recipe as they are too finely ground and will not provide the same texture and structure as rolled oats.
Can I substitute the bananas with another fruit?
Yes, you can try using mashed avocado, pumpkin puree, or unsweetened applesauce as a substitute for the bananas.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, just be sure to thaw them and drain off any excess liquid before adding them to the batter.
Can I use a different type of sweetener?
Yes, you can use any liquid sweetener such as agave, brown rice syrup, or coconut nectar in place of honey or maple syrup.
Can I make these muffins without eggs?
Yes, you can try using a flax egg or chia egg as an egg substitute. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until thickened. To make a chia egg, mix 1 tablespoon of ground chia seeds with 3 tablespoons of water and let it sit for 5 minutes until thickened.
How can I make these muffins vegan?
To make these muffins vegan, use a flax egg or chia egg as an egg substitute and use maple syrup instead of honey.
Can I add nuts or seeds to the batter?
Yes, you can add chopped nuts or seeds such as almonds, walnuts, or sunflower seeds to the batter for extra texture and flavor.
Can I store these muffins in the refrigerator or freezer?
Yes, you can store these muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Can I make mini muffins instead of regular-sized muffins?
Yes, you can use a mini muffin tin and reduce the baking time to 12-15 minutes.
Can I use a different type of fruit instead of blueberries?
Yes, you can use any type of fruit such as raspberries, strawberries, or chopped apples in place of the blueberries.
Final Thought On Making These Flourless Blueberry Oatmeal Muffins
Flourless blueberry oatmeal muffins are a tasty and healthy way to start your day or satisfy your sweet tooth. They’re easy to make and customizable to your preferences, making them a great addition to your baking repertoire.
Plus, they’re a great way to use ripe bananas and frozen blueberries that might take up space in your freezer.
Try this recipe and see just how delicious and satisfying flourless muffins can be.
