Blueberry Super Power Muffins
Plant-based, gluten-free adaptable, oil-free and packed with whole grains and fruit. These muffins are great for a quick grab and go breakfast or snack and will keep you fueled. Easy to make and store well in the refrigerator or freezer!
Equipment
- 2 muffin tins
Ingredients
- 3 cups oats (use gluten-free if desired)
- 1/2 cup wheat berries or gluten-free wheat flour
- 1/2 cup cooked quinoa or quinoa flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 2 tbsp ground flax seed (use gluten-free if desired)
- 1 orange juiced (approximately 1/3 cup to make flax egg)
- 1/3 cup unsweetened apple sauce
- 2/3 cup honey
- 2/3 cup blueberry or mixed berry jam (for lower sugar muffins use fruit puree)
- 3 cups fresh or frozen blueberries
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees F.
- Line 2 muffin tins with silicone muffin liners or foil muffin liners.
- Combine flax and 1/3 cup of orange juice in a cup and let stand 5 minutes to create a flax egg.
- In a blender process wheat berries if using until you have a smooth flour.
- Combine oats, ground wheat berries or gluten-free wheat flour, quinoa, baking soda, salt, cinnamon, flax mixture, honey, jam, applesauce, blueberries, and 1/4 cup of water in a large bowl. Stir to combine.
- Scoop 1/4 cup of mixture into each muffin cup. Bake for 40 minutes.
- Allow to cool completely before removing muffin liners.
- Store in refrigerator or freezer. Reheat if desired before serving.