These muffins are made entirely with oatmeal – they’re flourless! If using old-fashioned oats, for a smoother batter, use a
blender or food processor to cut up the oats before using them. Otherwise, quick oats can be used. It’s a great time to make these muffins as blueberries are in season!
Makes 6 servings
Ingredients
2 eggs*
3 tablespoons plain or vanilla yogurt*
3 tablespoons maple syrup (or honey**)
2 tablespoons melted and cooled butter (or
coconut oil)
1 tablespoon baking powder
1 teaspoon vanilla extract
1 1/2 cups oats*
1/2 cup blueberries*
Instructions
Preheat oven to 350F.
In a bowl, mix eggs, yogurt, maple syrup, and melted butter.
Add baking powder and vanilla. Stir in oats. Lastly, add blueberries without
overmixing.
Pour mixture into muffin tin lined with paper liners or parchment paper.
Bake for 20 to 30 minutes or until a toothpick comes out clean.
