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 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, mix the water and psyllium husk, then set aside.
- In another bowl, combine the milk and apple cider vinegar and let it sit for at least 10 minutes.
- In a large bowl, whisk together the oat flour, sweetener, baking powder, baking soda, and salt.
- Add the egg whites, mashed banana, sticky sweetener, coconut oil, and vanilla extract to the milk mixture, then pour into the dry ingredients.
- Incorporate the psyllium husk mixture into the batter and mix until just combined.
- Coat the blueberries with tapioca flour in a medium bowl, then fold them into the batter.
- Fill the muffin cups about ¾ full with the batter.
- For the streusel, mix oats, brown sugar, and cinnamon in a small bowl, then incorporate the solid coconut oil.
- Sprinkle the streusel over the muffin batter.
- Bake for 19-21 minutes until a toothpick comes out clean.
- Cool the muffins in the tin for 10-15 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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