These oat flour blueberry muffins scream HEALTHY! Made without added sugar, sweetened just by banana and juicy fresh blueberries, they are made for breakfast to-go or a snacking moment when you crave something healthy, just sweet enough, and a green smoothie won’t make it.
What is in this Oat Flour Blueberry Muffins
Oat Flour Oat flour is the only flour used in this recipe. It’s a great option if you are looking for gluten-free, rich-in-fiber flour. However, it’s essential to have the right expectations from this flour. The oat flour will produce a denser butter texture than classic all-purpose flour. It’s a bit more heavy so that muffins will raise less.
Blueberries I created this recipe with fresh blueberries, but frozen will serve as well. Also, feel free to experiment with different kinds of berries of your liking.
Mashed Banana The sweet agent of these no-sugar-added muffins. They are naturally sweetened with two mashed bananas. Ideally, they should be ripe and medium in size.
Butter I like to use butter in my baking because of its creamy taste, which is the secret to many baked products’ flavors. It can be substituted with coconut oil.
Nonfat Greek Yogurt Together with baking powder, greek yogurt helps to make these oat flour muffins raise a bit more, so they are as fluffy as they can be. When it comes to dairy, I prefer to use low-fat/no-fat products whenever possible to lower the intake of saturated fats, but if you prefer high-fat dairy, there is no need to go with no-fat yogurt in this recipe.
Eggs This recipe calls for two eggs, holding the muffins together and helping them to raise a bit more.
Cinnamon It gives these muffins a deliciously warm aroma that, in combination with banana, resembles the favourite smell of freshly baked banana bread.
No-Sugar-Added Oat Flour Blueberry Muffins
Ingredients
Wet Ingredients
- 208 g mashed banana approx. 2 middle size bananas
- 130 g nonfat greek yogurt
- 40 g butter melted
- 2 eggs at room temperature
Dry Ingredients
- 150 g gluten-free oat flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- pinch of salt
- 150 g fresh blueberies
Instructions
- Preheat the oven to 180 degrees (350F). Prepare 8 muffin cups.
- Melt the butter in a microwave or in a small saucing pan on a low-medium heat. Do not boil it. Add melted butter to a medium bowl with all wet ingedients and mix them well.
- Mix all dry ingredients (except blueberries) in a small bowl. Once mixed well, add dry ingredient mixture to the bowl of wet ingredients and mix well.
- Add blueberies and gently incorporate them to the batter.
- Separe the butter evenly to eight muffin cups and bake for 20-25 min.
- Let them cool for about 30-60 min before serving.