Whenever I’m looking for a new recipe the first place I start is skinnytaste. It’s easy to make things taste delicious by adding lots of fat and sugar, but to infuse flavor into healthy recipes, well, that takes a special kind of genius, and in my opinion there’s no one better at it than Gina, the sites founder. So, last week when I unexpectedly found myself staring into the fridge at 2lbs of blueberries that were quickly nearing the end of their life during a nap taken by a kid who does not nap, I knew I was only a quick skinnytaste search away from a recipe that would be delicious, and more healthy than a traditional muffin. Working from this recipe, I made a few tweaks based on what I had in the pantry, and the result was delicious!
- 1 1/2 cups oats*
- 1 cup macadamia milk (or other nut milk, I like milkadamia Original, available here and here)
- 1/2 cup brown sugar, packed
- 2 tbsp honey
- 1/2 cup unsweetened applesauce (I used 1 4oz pack of Organic GoGo squeeZ Applesauce)
- 2 egg whites
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 cup almond flour (I like this one, available here and here)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup fresh blueberries
- zest of 1 lemon
- canola oil baking spray
Pulse the oats in a blender of food processor (I use my VitaMix) until they are almost entirely ground, then soak the oats in the milk for 30(ish) minutes.
In a medium bowl combine brown sugar, honey, applesauce, vanilla, egg whites, and oil. Mix well.
In a small bowl combine flour, salt, baking powder, and baking soda.
Combine the oats and milk with the sugar/applesauce mixture and mix well. Slowly add in the dry ingredients and mix gently until just combined. Fold in blueberries and lemon zest, being careful not to over-mix.
Scoop into muffin tin and bake for 22-24 minutes.
*While oats are naturally gluten free, most are processed in facilities that also process wheat, and have some level of contamination. Gluten free oats are easily accessible though! Try these or these.