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OIl-Free blueberry muffins

Oil-free blueberry muffins

Oil-free blueberry muffins are one of those recipes that is part of my little book of recipes, just because by memory I can whip them up and have a warm batch of muffins ready and waiting when the morning rush begins. They are so scrumptious with juicy bites of blueberries in between moorish bits of banana. Best friends to coffee, nut butter, and basically everything I want for breakfast or as a snack.

Oil-free blueberry muffins are one of those recipes that is part of my little book of recipes, just because by memory I can whip them up and have a warm batch of muffins ready and waiting when the morning rush begins. They are so scrumptious with juicy bites of blueberries in between moorish bits of banana. Best friends to coffee, nut butter, and basically everything I want for breakfast or as a snack.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Oil free blueberry muffins

Oil-free blueberry muffins

Ingredients 

  • 1/2 cup whole wheat or oat flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter or almond butter
  • 1 medium banana mashed
  • 2/3 cup blueberries
  • 100ml apple puree
  • 1 tsp vanilla essence

Method

  1. Preheat oven to 180 degrees Celcius. 
  2. In a bowl mix the flour, almond flour, baking powder, baking soda, and salt. 
  3. In a separate bowl mash the medium banana, add in the apple puree, maple syrup, peanut butter, and vanilla. 
  4. Add the wet into the dry and fold in the blueberries. 
  5. Scoop the batter into paper-lined muffin cases and add a few blueberries on top. 
  6. Bake or 15-18 minutes until brown and gooey.
  7. Serve and store the rest of the muffins in an airtight container for up to two days or alternatively freeze these muffins for up to three weeks.

Notes:

  • The almond flour can be subbed with coconut flour
  • Peanut butter can be replaced with almond butter
  • The whole wheat flour can be subbed with other flours like oat flour, spelt, buckwheat, quinoa or millet.
  • Other fruit like raspberries, diced apple, diced peaches and pear can be used.

Hope, you love these super easy and go-to muffins!

M*

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