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!