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
Greek Yogurt – coconut yogurt, coconut milk, mashed avocado, apple sauce, almond butter
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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Those look so good! I love the banana blueberry combo
That is so true. I love that combo too. Thanks for checking out the recipe ❤️
I saw that I had all the ingredients for these muffins and couldn’t wait to make them! Perfect for quick grab and go breakfasts.
Amazing! I love to hear that.
These look delicious! I need to try the recipe, I actually have some ripe bananas to use up
You must. I think you will love it.
Can’t wait to make this at home for the weekend! My nephews will really love these muffins!
Oh, yes! Your nephews will eat them up. My family and friends loved them too.
I am not a big baker either. But I love that these muffins are healthy and you can substitute different ingredients.
Oh, I hear you, that’s why I love that this recipe is super simple, healthy and delicious.
Does your oat flour have xanthum in it? Or just plain flour? I should make these for my Mamma. 🙂
Hi Katie, the brand of oat flour I used Purity Protocol Only Oats has just one ingredient gluten-free oat flour. So no, there isn’t any xanthum gum in it. I’m not a fan of gums as they can give people stomach issues.
We make muffins pretty often in our home. Our current favorite is banana nut.
Oh yes, I added walnuts to this recipe too.
I happen to have all the ingredients here!!!! 👏🏼👏🏼👏🏼 Two questions: do you use the same amount of Monkfruit that you would use of sugar? And can I use almond flour?
Hi Alexandra, yes I used the same amount of monk fruit sugar as regular sugar. I haven’t tried this particular recipe with almond flour but I don’t see how it wouldn’t work. I love it with the oat flour because I think it adds a nice flavor but I think almond flour should work similarly. Let me know how it turned out.
These look like such a yummy way to start a day!
Aww, thank you. For me, they’re a good way to end the day 🙂