So these are a variation of my banana muffin, but I changed a couple of the ingredients to use up some blueberries that I had left over from this week. They tasted great and have slightly fewer calories than the banana muffins.
The main ingredient that I substituted was oat flour for the regular flour. I felt like it had more nutritional properties than regular white flour and I wanted to see how it would hold up in baking. Oat flour is literally just finely ground oats personally I think that it is a coarser texture than regular flour but I didn’t notice it at all when the muffins were done. Some benefits of oats/oat flour are, good sources of vitamins, minerals, protein, helps stabilize blood sugar, good source of fiber, and heart healthy.
I also substituted the walnuts for pecans but you can use almonds or completely skip the nuts all together if you don’t like them.
These are a perfect grab and go breakfast especially since they have heart healthy whole grains they will keep you full for a couple of hours and are a nice change to your standard bowl of oatmeal.
1.5c Unsweetened Sugar Free Vanilla Almond Milk
2t Apple Cider Vinegar
2 & 2/3c Oat Flour
1/4c Coconut Flour
1.5t Baking Powder
1/2t Baking Soda
2t Ground Cinnamon (or to taste)
1/3c Unsweetened Apple Sauce
5T Truvia Baking Blend
1t Vanilla Extract
1.5c Fresh Blueberries
1 Ripe Bananas
1t Cinnamon (or to taste)
1/4c Chopped Pecans
1T Splenda Brown Sugar
Calories– 104 Per Muffin (Batter makes aprx. 18 muffins)
*Preheat oven to 325 degrees F, in a small bowl mix together the almond milk and vinegar and let sit for a couple of minutes until you start to see the texture change. Next Combine all dry ingredients in a large mixing bowl. Mash up the banana and then combine all of the wet ingredients and stir well. Next step is to combine all of the wet with the dry and stir until well combined. Fold in the blueberries and then scoop into a bread loaf pan or muffin tins and then start your crumb topping. In a small bowl combine your cinnamon, brown sugar, and crushed pecans. Stir mixture together and top each muffin with desired amount. Pop them into the oven for about 20 minutes or until a toothpick comes out clean.
Since the texture of the oat flour is coarser I would recommend sifting the flour or using a whisk to make sure that you get most of the lumps out before adding the wet ingredients. I think that these turned out great with the blueberries and I loved how they tasted with the oat and coconut flour combination. I will deff be using oat flour for the rest of my baking I ordered mine off of amazon and it came in a pack of four but I am sure that you could find it in your local grocery store with the rest of the Bob’s Redmill products!