Flourless Blueberry Oatmeal Muffins Food

FLOURLESS BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 375° F.
• In a medium sized bowl, mash the banana and mix in the egg. Mix in the rest of the ingredients, gently stirring in the blueberries at the end.
• Lightly grease muffin tins or line with muffin liners. Make 6 muffins, filling the tins almost to the top with batter.
• Bake for 18-20 minutes, or until lightly browned.
• Remove the muffins from the oven and allow to cool completely.
• In a small bowl, stir together the flax seed and water and let stand for a few minutes to thicken.
• In a mixing bowl, add the bananas and nut butter and mash it all together until smooth using a fork or potato masher.
• Stir in the flax "egg" and the rest of the ingredients, saving the blueberries for last and gently folding them in.
• Lightly grease muffin tins or line with silicone muffin liners. Make 7-8 muffins, filling the tins to the top with batter.
• Bake for 20-25 minutes, until browned.
• Turn off the oven and let them sit in the warm oven for at least 30 minutes.
• Remove the muffins from the oven and allow to cool completely.

FLOURLESS ALMOND-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
• Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
• Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
• Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
• Do Ahead
• Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

BLUEBERRY OAT MUFFINS

Steps:

• Combine oats and milk.
• Let stand.
• Mix dry ingredients.
• Add egg and melted butter.
• Add oat mixture.
• Stir til moist.
• Fold in blueberries.
• Fill greased muffin tins 3/4 full.
• Bake 400F 15-22 mins.

OATMEAL MUFFINS (NO FLOUR AT ALL!)

Steps:

• Pre-heat oven at 450°F.
• Cover 12 muffin bowls with oven-safe paper.
• On a big bowl, mix oatmeal, nuts, raisins, baking powder and salt (if used).
• Add the rest of the ingredients and mix til you have an even mix.
• Put the mix on the muffin bowls and fill 3/4 of each one.
• Bake for 13-15 min or til golden.