Enjoy these muffins as a healthy sweet treat or pre-bake and freeze for a quick breakfast. These healthy oat flour blueberry muffins are nice if you are cutting back on gluten and they are lactose-free. Blueberries can be pricey out of season but frozen blueberries work just fine. The best part, all three of my boys like them. If you aren’t into blueberries try raspberry or strawberry substitutions.
If you have competitive kids like mine, add the batter to the muffin pan THEN add the blueberries to each cup and fold in with a small spoon so each muffin gets the same amount of blueberries. 
What makes them healthy?
- Blueberries baby – Blueberries have a lot of vitamin C and antioxidants. They also contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K. Blueberries are lower on the glycemic index and are associated with managing diabetes, supporting heart health, and may help prevent other diseases. Bonus: They’re tasty.
- Oat Flour – Oats are gluten-free (if processed in a gluten-free facility) and are also nutrient dense with vitamins, minerals, and antioxidant plant compounds. Bonus: They are also high in fiber.
- Maple Syrup – Sugar is sugar, right? I thought all sugar was the same when it boils down to it… (syrup pun intended). But real maple syrup is also full of antioxidants. Maple syrup was also found to lower cholesterol in animal studies. However, even with the benefits, we need to make sure the amount of sugar fits in with our daily intake goals.
Nutrition facts and sources listed below.
Please rate the recipe below or show your appreciation and buy me a coffee. ♥
Healthy Oat Flour Blueberry Muffins
Healthy sweet treat or pre-bake and use for a quick breakfast. Lactose free and gluten free breakfast recipe.
Ingredients
Dry Ingredients
- 2 1/2 cups oat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp xanthan gum (Recipe will still work if you omit xanthan gum. It will just have a slightly more crumbly texture.)
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup coconut oil or avocado oil
- 1/4 cup maple syrup
- 2 large eggs
- 1 1/4 cups unsweetened almond or other nut milk
- 1 cup blueberries
Instructions
- Preheat oven to 400°.
- Mix dry ingredients with a wire whisk.
- Create a well and add wet ingredients in the center.
- Stir together until you no longer see clumps.
- Gently fold in blueberries.
- Divide into a pre-greased muffin pan.
- Bake for approximately 17 mins.
Notes
I’ve tried the recipe with half oat flour and half whole wheat white flour and it came out tasty as well.
Nutrition Facts |
|
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 183 | |
| % Daily Value * | |
| Total Fat 8 g | 12 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 93 mg | 4 % |
| Potassium 43 mg | 1 % |
| Total Carbohydrate 23 g | 8 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 6 g | |
| Protein 6 g | 11 % |
| Vitamin A | 2 % |
| Vitamin C | 2 % |
| Calcium | 10 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
