I’m going to admit something here — I’m not a great baker. Cooking is my forte, but baking has always presented a challenge. You see, in cooking, you are free to experiment and do things “off the cuff,” but baking is the opposite. In baking, you need to be very precise and follow directions to the tee. Since I’m a bit of a rebel (hehe), I have screwed up baked goods on occasion. However, not this time. I have finally come up with the perfect recipe, and today I’m happy to share with you how to make yummy and healthy muffins at home.
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How To Make Yummy And Healthy Muffins At Home!
First thing first, this muffin recipe uses gluten-free oat flour. In addition to that, I’m going to provide you with plenty of options to substitute other ingredients so you can make it vegetarian or vegan as well. Let’s get to it!
1.75 cup of gluten-free oat flour (or other flour if you prefer)
1 cup sugar (I used monk fruit sugar)
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
A handful of chopped walnuts
3 ripe bananas
1/2 cup oil (I used coconut oil)
1/4 cup greek yogurt
1 tsp vanilla extract
1 cup fresh or frozen blueberries (don’t thaw frozen blueberries)
Preheat the oven to 180C/350F. Line a 12-count muffin pan with muffin liners and set it aside. In a mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until just combined. Fold blueberries in gently.
Distribute the batter evenly amongst the 12 muffin liners.
Bake the muffins for 20-25 minutes, or until a skewer comes out mostly clean.
Remove muffins from the oven and let them cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Yummy And Healthy Muffins Substitutions
It’s now easier than ever to make vegan muffins, especially when you substitute these ingredients.
Eggs – Mix 1 tbs of flax meal with 3 tbsp of water per 1 egg
Blueberries – chocolate chips
TO STORE: Leftover muffins can be stored in the refrigerator (covered) for up to 2 weeks.
TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 172kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Sodium: 151mg | Potassium: 100mg | Fiber: 4g | Vitamin A: 46IU | Calcium: 52mg | Iron: 1mg | NET CARBS: 8g
I’m really excited for you to try this recipe. I can tell you that my family and friends love these muffins. They are not only yummy and healthy muffins but also very filling. I’m going to be baking these all the time. If you do make these, please come back and tell me what you thought of them. And if you’re looking for another healthy option, check out a guest post by my friend Katie who came up with an awesome zucchini bread recipe too.
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