Once upon a time, I found the perfect muffin recipe. And I adapted it to our family’s allergen free needs. It was almost, dare I say it? Life changing. Those moist, delicious, chocolaty aromatic muffins became our daily breakfast. They became a quick grab and go snack. They were really easy to make and almost impossible to mess up. They were good for us – with fiber and healthy fats. The recipe doubled easily, and they froze perfectly. Quite simply – they made my life easy, peasy, lemon, squeezy (or breezy, I can’t ever remember which is cool…). And then all that easy peasy blew up in my face.
That chocolate chocolate chunk muffin recipe was a staple in our lives for two years. And then, as children do, they turned on me. Suddenly, they were tired of the same old muffins. I was at a loss. Then I realized that one of my favorite things about this muffin recipe was that it was really difficult to get it wrong. So I decided to take a weekend and come up with as many new muffin recipes as I could. We came up with some great new recipes, but we hadn’t made everyone’s favorite muffin – blueberry.
The other day my son said he wanted blueberry muffins, so that’s what we made and they are off the charts delicious! This time around, we even added in our favorite vanilla protein adding in even more nutritional value!
- 1 heaping T of sun butter
- 2 T high quality vanilla
- 16 oz applesauce
- 1½ Tsp baking powder
- 1 heaping Tsp baking soda
- 1⅔ c almond milk*
- ⅓ to ½ c maple syrup (I use ⅓ and find them sweet enough)
- 1½ c oats
- 1 c oat flour
- 1 c vanilla protein powder
- ½ c finely ground flax seeds
- ¼ c chia seeds
- 12-15 oz fresh blueberries (I'm sure frozen would work just as well)
- Preheat the oven to 350 degrees.
- Wisk the vanilla and sunbutter together.
- Next wisk in the applesauce.
- Next wisk in the baking powder and baking soda.
- Wisk almond milk and maple syrup into the mixture.
- The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
- Slowly wisk in oats, oat flour, protein, ground flax seeds, and chia seeds.
- Finally, fold in blue berries.
- Line 2 muffin pans with baking cups
- Fill muffin cups about ⅔ full.
- Place muffin pans into your preheated oven. Bake at 350 degrees for 14 minutes. Turn pans and bake for the final 14 minutes.
One of my favorite things about these muffins is how filled with nutrients blueberries are!
Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. The ORAC score of blueberries is an incredible 9,621, which makes it one of the highest antioxidant foods in the world. Consuming just one cup of blueberries provides the following nutrients: resveratrol, gallic acid, lutein, zeaxanthin, Vitamin K, Vitamin C, manganese, and fiber. (cite)
Some of the amazing health benefits of blueberries include combatting aging and providing a great brain boost, among others.
Click below to find even more healthy muffin recipes!