These muffins are delicious, hardy and so versatile! The blueberries and walnuts can be substituted for any fruits and nut combination. This weekend I decided to use the rhubarb from the garden (1/2 cup) and strawberries (1 cup) the results were so yummy! The added greek yogurt gives these muffins a protein boost and they can easily be converted to gluten free. Remember if you are avoiding eggs the egg in the recipe can be replaced by 1 tbsp of freshly ground flax seed pulsed in 2.5 tbsp of water. This will also give you the added benefit of extra fibre.
Yields: 12 muffins
- 1 1/4 cups whole wheat flour (can use gluten free flour- suggestion Bob’s Red Mill all-purpose gluten free flour mix)
- 1 1/4 cups oats (plenty of gluten free varieties available)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt
- 1/2 cup firmly packed brown sugar
- 2 tbsp melted coconut oil
- 1 large egg, lightly beaten
- 1 cup blueberries (fresh or frozen)
- ½ cup of chopped raw walnuts
- Preheat oven to 375˚ F.
- Line a 12 cup muffin tin with paper liners, or rub with coconut oil.
- In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, yogurt, brown sugar, coconut oil and egg.
- Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries and walnuts. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.
- If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. These freeze great!
- In the summer months will tend to get moldy if left on the counter for more several days. Store them in the fridge during hotter months.