Warning: these muffins are addictive.
They also happen to be:
Kevin and I have already eaten our way through four of them in one day. Because they are so healthy, too, we’re telling ourselves we did for medicinal purposes. (I promptly zipped up the remainder and plunked into the deep-freezer).
Blueberries were on sale for a dollar a package at our local Kroger, so I bought a ridiculous (according to Kevin) amount. I’ve been gobbling the plain, in yogurt, for breakfast, lunch and snacks, and with a bit of cream and sugar, for dessert. But I switched into baking mode to use up a few more, in part because I have guests arriving on the 4th; I thought I’d get some advance prep done while I’m in the mood (we have a Texas-size deep-freezer, and I know from experience that these muffins freeze very well in heavy freezer bags).
- 2 and 1/2 cups rolled oats (gluten free if needed)
- 2 and 1/4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened applesauce
- 3/4 cup water
- 1/3 cup almond butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon almond extract
- 1 and 1/3 cups blueberries
- Preheat oven to 375F. Line the cups of a standard size muffin tin with foil or paper liners.
- In a blender, process all of the ingredients EXCEPT the blueberries until completely blended and smooth. Scrape into a large bowl and stir in the blueberries.
- Divide batter equally between prepared cups.
- Bake in the preheated oven for 20 to 24 minutes until tops of muffins appear dry and a toothpick inserted in center of muffin comes out with only moist crumbs attached.
- Cool 5 minutes in pan before removing to cooling rack.
- Category: Bread, Muffins, Breakfast