If you are looking for the perfect mini blueberry muffin, this is it!
Who would have ever thought that these vegan, GF, oil-free mini blueberry muffins would taste so amazing.
Don't worry if you are not a baker- these as easy enough for even a first timer to make them.
I'm always trying to adjust my recipes to create healthier baking alternatives. These little treats are ridiculously easy to make and are tasty and beautiful looking.
They are not overly sweet, yet have enough natural sweetness from the banana and blueberries to satisfy a mild sweet tooth.
Is this breakfast food or a snack?
They are nutritious enough to eat for breakfast and tasty enough to enjoy for a snack. They are low in fat, high in fiber, rich in nutrients.
Easy Prep in the blender
I prep the batter in the blender, and then I bake the muffins in a mini muffin pan. My mini muffin pan makes only 12 muffins; this batter could make 16. I added the extra batter to a donut pan and made two donuts as well. All came out good.
Tips:
1. Make sure you blueberries are washed and completely dry before adding to the batter.
2. Blend the banana, cinnamon, and baking powder first in the blender and then add the rolled oats and blend slightly. Do not over blend the oats. The muffins will taste best if the oats are slightly chunky.
3. Muffins are a great grab and go for a day at the beach, shopping, or after school snack. I find I always seem to be out longer than I think I will be out and packing a healthy snack helps tide me over until I get home.
4. They freeze well, and frozen muffins can be packed for lunch while still frozen and will thaw within an hour.
5. ****Do not use instant oats
Ingredients:
1 and 1/2 cups of rolled oats (I use these certified GF oats)
1 and 1/2 cups of refrigerator case cashew milk (see notes)
3/4 teaspoon baking powder
1/2 ripe banana
1/2 teaspoon of cinnamon
3/4 cup of blueberries, washed and well dried
Directions:
Add cashew milk, banana, and cinnamon to a blender and blend for a few seconds until mixture is smooth and creamy. Add rolled oats and baking powder and blend for a few seconds until oats are beginning to be blended but still a little chunky (do not over blend). Pour the batter into a non-stick mini muffin tins- place 4 or 5 blueberries in each muffin - The batter will makes 16
Bake for 20 minutes. Remove from oven onto a cooling rack. Allow to cool and then remove and place on serving plate. Do not eat until they are completely cooled.
Notes:
1. Oats need to be certified Gluten-Free to be sure they are safe. Although oats are a naturally gluten-free grain, they run the risk of cross contamination when grown near other crops such as wheat and they also could be exposed to cross contamination in the factory if processed in a facility that processes other grains. Therefore it is safest to purchase certified GF oats. link -I buy these GF oats which do not bother me, yet I have just found out that there is controversy around these oats, if they are purely gluten free.
2. Breakfast size portion? I eat 5 of these mini muffins for breakfast . I figure that is about 1/2 cup of rolled oats per 5 muffins. Great with a cup of tea or coffee too.
3. I used unsweetened vanilla cashew milk that I get in the refrigerator case in my local supermarket (Shop-rite). 25 calories /cup and 2 gms/fat per cup .
4. Haven't tried the recipe with other nut milks yet.
I've been following the Starch Solution vegan oil-free diet for better health and weight loss for the past 7 months. Down 14 pounds (at my goal weight) and fasting blood sugar down from 112 daily to 95-98 daily. Haven't checked my cholesterol yet.
Reading List
1. How Not to Die- Dr. Greger
2. How Not to Diet- Dr. Greger
3. The China Study- T. Campbell
4. Prevent and Reverse Heart Disease - Dr. Esselstyn
5. The Starch Solution - Dr. McDougall
6. Reversing Diabetes- Dr. Neal Barnard
7. The Pleasure Trap- Doug Lisle
8. Amazing Documentary: Forks over Knives ( you have to rent it)
9. Forks Over Knives Website
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My husband loves a good blueberry muffin. These look healthful and yummy, Judee.
ReplyDeleteAngie, You are the best baker ever and make so many incredible treats.
DeleteI love my comment somehow but I think I'll make these. I'll let you know! Thanks!
ReplyDeleteYour blueberry muffins look amazing!! I loved your idea to use the blender... this makes the recipe prep so fast and simple.
ReplyDeleteI bet these have an interesting texture. I'd like to try these.
ReplyDeleteThey taste fairly normal despite the small amount of ingredients. I think the photo enhanced the look a bit.
DeleteThey look healthy and delicious!!......Abrazotes, Marcela
ReplyDeleteThank you - You are an incredible baker and I love the recipes you share on your blog.
DeleteThese muffins look really good! I love that they are so simple to make :)
ReplyDeleteOf all muffins, blueberry has to be my all time favorite. Such a classic and the mini-size of these would be perfect for grab n go!
ReplyDeleteI may have to try these!
ReplyDeleteBlueberry muffins are the best! And the banana in your recipe sounds yummy. As always, your pics are lovely; the bowl of blueberries is especially charming. By the way, that's so interesting that you worked in special ed, then became an English teacher. It couldn't have been easy to switch paths like that. But then, your love for lit doesn't surprise me. You're a good storyteller!
ReplyDeleteThanks. My transition from a Middle School special ed language arts teacher to a high school English teacher was somewhat of a jump. But now I'm retired and have studied to become a nutritional consultant and health educator. I'm a coach for those wanting to transition to a plant-based lifestyle and learn from my experience.
DeleteOh, yum! What a terrific recipe. Love muffins, and blueberry is by far the best flavor. Thanks!
ReplyDeleteI love how bananas add a wonderful sweetness to muffins and baked goods, and I love blueberries, so these cute little muffins are perfect for me. Thank you for sharing these healthy treats at Hearth and Soul, Judee!
ReplyDeleteBlueberry muffins in any shape or form are my absolute favourite!
ReplyDeleteI'm sure those are tasty! It can be amazing how much sweetness bananas can add. :-) I can't remember if we've had this discussion before but Bob's Red Mill oats are not certified gluten free. They use a mixture of pure oats and oats grown with other grains and then use a mechanical sorting process to remove as much of the gluten grains as possible. Hot spots of gluten remain but if you grind everything up and test it you may get below 20 ppm gluten. However, that's not how we eat our food--all ground out so that the gluten is more evenly distributed to be a lesser amount. Plus, testing of their finished products is not done by a third-party inspection agency so they are not certified gluten free. Gluten-Free Watchdog has a list of the safe, truly certified gluten-free oat providers on its website.
ReplyDeleteShirley
That is crazy. How do they get away with a BIG GLUTEN FREE across the from of the bag? I know you are very knowledgable. What brand is safe? Thanks Shirley
DeleteThey look great to me. Do they stick together well? Recently I tried a couple that crumbled too much. thanks!
ReplyDeleteDo they stick together? Yes, beautifully and they work great in the mini muffin tins and the donut tins. In fact, I really like them made in the donut tin. They don't puff up as much as donut batter but they come out like a half bagel and are very tasty.
DeleteBlueberries are such a lovely fruit.
ReplyDeleteThank you for sharing the recipe.
All the best Jan