Whole Food Blueberry Muffins, BrightLine

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
2 eggs
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.

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