Whole Food Blueberry Muffins
These muffins have no flour or added sugar. They are made with whole grain oats and sweetened with whole fruits.
Makes approximately 2 breakfast BLE servings.
Preheat oven to 375 degrees.
2 ounces rolled dry oats, about 3/4 cup
6 ounces fresh blueberries, or thawed frozen
1 ripe banana
0.5 ounce chopped walnuts
2 teaspoons vanilla
1 teaspoon ground cinnamon or more to taste
1/4 teaspoon salt
Mashed banana with a fork and combine all ingredients. Fill 9 nonstick muffin cups. Bake at 375 degrees for 20 minutes. One breakfast serving is 4 muffins.
These can be made as cookies, spread out on parchment and baked or as pancakes. I haven’t tried them as pancakes. You can substitute 6 ounces of apple, pear or another berry or 3 ounces of zucchini for a variation. If you try these with a flax egg let me know how they turn out.