No Flour Oatmeal Blueberry Muffins Food

HEALTHY OATMEAL BLENDER MUFFINS BASE RECIPE

Steps:

• Preheat oven to 375°F (190°C).
• Add all ingredients to a blender, except for mix-ins, and blend until a smooth, thick batter forms.
• Add mix-ins and stir to integrate. (Stir mix-ins right into batter in blender to save a dish!)
• Transfer batter into a sprayed muffin tin, filling each cavity about ⅔ full. (I use a ¼-cup ice cream scoop to make portioning easy.)
• Bake 18-20 minutes.
• Allow to cool about 15 minutes before removing muffins from tin and enjoying!
• Lasts 5 days stored in an airtight container in the fridge.
• Recipe yields 12-14 oatmeal blender muffins baked in standard muffin tin.

BLUEBERRY OAT BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, mix the dry ingredients.
• Mix the wet ingredients in a smaller bowl.
• Add the wet mix into the dry ingredients and stir just until combined. Gently add in the blueberries toward the end of mixing.
• Divide the batter among 10-12 paper muffin cups, depending on your preferred size.
• Bake for 10-15 minutes.

NO FLOUR, NO SUGAR BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat over to 180 degrees celcius. Grease muffin tin with butter or margarine. In a small bowl combine the milk and half the oats (unground oats). Let soak for around 10 to 15 minutes. Grind the other half of the oats in a food processor, coffee grinder, etc until the consistancy is similar to coarse flour. Grind as finely as desired. In another bowl beat together egg and apple sauce, vanilla and cinnamon. Stir in oatmeal mix from the first bowl (milk and oat mixture). Add ground oats mixture, splenda/sugar, baking powder and salt. Stir until all ingredients well combined. Gently mix desired fruit and/or nuts into the wet mixture. Spoon batter into prepared muffin tin until cups are around 2/3 full. Bake in pre-headed oven for approximately 15-17 minutes, until a toothpick inserted into the center of them comes out clean.

NO-FLOUR OATMEAL BLUEBERRY MUFFINS

Steps:

• Add oat flour to your mixing bowl. You can make this by blending rolled oats (the same quantity) in a high speed blender.
• Add the ground almonds, eggs, honey, lemon (zest and juice), baking soda, vanilla extract and salt. Stir to combine.
• Add the almond milk and stir again.
• Add the blueberries and stir again.
• Preheat the oven to 200°c / 400°f.
• Add the mixture to the muffin tray.
• Bake for 20 to 25 minutes.
• Allow to cool down for 5 minutes.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

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.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
• In another bowl, combine milk, egg and oil.
• Add liquid ingredients to the dry ingredients, mix until moist only.
• DO NOT BEAT!
• Fold in blueberries.
• Fill greased muffin cups 2/3 full.
• Mix topping ingredients.
• Sprinkle over muffin batter.
• Bake 20- 25 minutes.
• Serve warm.

OATMEAL BLUEBERRY MUFFINS

Steps:

• Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
• Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.