Blueberry Oat Bran Muffins
My whole family loves these muffins. Theyr’e a delicious, high-protein and high-fat snack. Baby loves it too! I made a ton of these to freeze to snack on postpartum as well. Original recipe from Joyous Health except the recipe below is double-batched, because if you’re going to bake, ya might as well make extras to freeze!
Dairy-free, Gluten-free
Makes: 24 muffins
Prep time: 15 minutes
Bake time: 20 minutes
Ingredients:
2 cups Oat bran
1½ cups Almond flour
½ cup Ground flaxseeds
2 tsp Ground cinnamon
2 tsp Baking soda
4 Eggs, whisked
2/3 cup Maple syrup
¼ cup Coconut oil, melted
1 cup Almond milk
2 cups Fresh or thawed frozen blueberries
Directions:
Preheat oven to 350ºF. Line a muffin tray with parchment cups (or grease tray well with coconut oil).
In a large bowl, combine dry ingredients (oat bran, almond flour, ground flax, cinnamon and baking soda).
In a small bowl, combine wet ingredients (eggs, maple syrup, coconut oil, non-dairy milk and blueberries).
Add the wet mixture to the dry ingredients. Mix until combined.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool 5 minutes, then remove from muffin tin and transfer to cooling rack.
Enjoy!
Surabhi
