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Breakfast Blueberry Oat Muffins


I came up with this recipe when my son decided he no longer liked our usual breakfast. Suddenly our regular routine that worked until now was "horrible". He really is a good eater but I know better than to argue. With kids, it's better to let them get involved with food choices and allow them to make smart healthy choices when possible. Breakfast is the perfect meal to allow this to happen. I don't give this option for dinner. There is only one meal I make at dinner time for everyone. It has lots of options, but it's one dinner. However, breakfast is a la carte.

So I gave him a cookbook and I told him to pick something that looked good to him. He found some blueberry muffin that was loaded with 2 1/2 sticks of butter and 1 1/2 cups sugar for 12 muffins. I said that looked perfect.

Then I gave him this.

A blueberry muffin made with a gluten free flour that has protein, organic cane sugar (just 1/3 of a cup) and added flaxseed. You can add things as you like too- chia seeds or chopped nuts etc.

After a day or two these muffins lose their crispness, so I like to cut them and toast them in the oven to freshen them up. I almost like them better this way. Even with a smear of almond butter on top.... whoa.

Breakfast Blueberry Oat Muffins

CLICK HERE FOR PRINT FRIENDLY VERSION

Ingredients:

1 cup gluten free flour (I prefer Bob's Red Mill)

1 tsp xanthan gum

1/4 cup old fashioned oats

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon ground flaxseed

1/4 cup avocado oil

1/3 cup cane sugar

2 teaspoon lemon zest

1 teaspoon lemon juice

1 egg

1/4 cup of milk (I use Califia almond milk)

1 cup blueberries

optional: 1 extra tablespoon old fashioned oats for sprinkling

Directions:

Preheat your oven to 350 degrees, or 325 convection. Line a muffin pan with paper liners, or spray the tin with oil spray.

Take your flour, xanthan gum, 1/4 cup of oats, baking powder, salt and flax and combine well in a medium bowl.

In a bowl of a mixer place your oil, sugar, zest, lemon juice, egg and milk. Using a paddle attachment on your standing mixer, combine your wet ingredients. With your mixer running on low, slowly add your dry ingredients a little at a time until it's fully combined. Remove from the mixer and using a spatula mix in your blueberries.

Line a muffin pan with paper liners, or spray the tin with oil spray. Using a large cookie scoop or an ice cream scoop, scoop your batter into your tray. You should get about 6 muffins from this batter. Bake for 24-26 minutes, turning halfway through your cooking time. These will last about five days in an air tight container. However, after the first day I like to toast them for a minute to freshen them up.

Plan Ahead:

  • This is a perfect recipe to make on a Sunday for the week ahead.

  • These will last about five days in an air tight container.

  • After the first day I like to toast them for a minute to freshen them up.

#breakfast #desserts #glutenfree