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These muffins are light, delicate, nutritious and simply delicious! They are a nice breakfast treat to accompany a bowl of fresh fruit. I also like to serve them as an afternoon snack with a slice of good quality aged cheddar cheese. Enjoy!
Blueberry Oat Bran Muffins
These blueberry oat bran muffins are nutritious and delicious, but they are not sweet. Adding greek yogurt to the batter makes the muffins a moist treat. To create this light muffin I mix the batter up in my blender, but that is optional and you can simply mix them up in a bowl.
Equipment
- Blender (optional)
Ingredients
- ½ cup full fat plain Greek yogurt
- 3 large eggs
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups almond flour
- 1 cup oat bran flour
- ½ cup natural honey
- 2 teaspoons baking powder
- Lemon zest
- 1 cup fresh blueberries can use frozen
Instructions
- Preheat your oven to 350 degrees F.
- Line your muffin pan with parchment liners.
- In a blender, combine the yogurt, eggs, vanilla, melted butter, honey and salt and blend until you have a smooth batter.
- Add the almond flour, oat bran flour, baking powder, and cinnamon to the wet ingredients. Add lemon zest and blend again until you have a smooth batter being careful not to over mix. The batter should be thick but pourable, like a thick pancake batter.
- Divide your batter between muffin cups (half way up) add the blueberries on the top. Top with an additional tablespoon of batter and then top with a couple of blueberries.
- Bake for 25 minutes or until the muffins are firm and a tester inserted in the center comes out clean.
Notes
Serving
Serve these delicious muffins for breakfast with a bowl of fresh fruit. Or try them for an afternoon snack with a slice of good quality aged cheddar cheese.
Tried this recipe?Let us know how it was!