Healthy Blueberry Muffins
Ingredients
The Muffins
-
2
Tbsp
water
-
1
Tbsp
psyllium husk
-
¾
cup
milk of choice
-
1½
Tbsp
apple cider vinegar
-
2
cups
oat flour
-
¼
cup
granulated sweetener of choice
-
1
Tbsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
-
2
egg whites
or 2 flax eggs
-
½
cup
banana, mashed
-
¼
cup
sticky sweetener of choice
-
⅛
cup
coconut oil, liquid
-
1
tsp
vanilla extract
-
¼
cup
tapioca flour
-
1
cup
blueberries (fresh or frozen)
The Streusel
-
½
cup
oats
-
¼
cup
brown sugar
-
2
tsp
coconut oil, solid
-
1
tsp
cinnamon
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin or use paper liners.
- In a small bowl, combine water and psyllium husk and set aside.
- In another bowl, mix milk and apple cider vinegar and let it sit for at least 10 minutes.
- In a large bowl, whisk together oat flour, granulated sweetener, baking powder, baking soda, and salt.
- Add egg whites, mashed banana, sticky sweetener, oil, and vanilla extract to the milk mixture and combine with dry ingredients.
- Add the psyllium husk mixture and stir until just combined.
- In the same bowl, toss blueberries with tapioca flour and fold into the batter.
- Pour the batter into muffin cups, filling them ¾ full.
- For the streusel, mix oats, brown sugar, and cinnamon, then incorporate coconut oil.
- Sprinkle the streusel on top of the muffin batter.
- Bake for 19-21 minutes until a toothpick comes out clean.
- Allow muffins to cool in the tin for 10-15 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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