ALLERGY-FRIENDLY BLUEBERRY MUFFINS
I make a variety of different types of muffins, and they all use the same base ingredients of organic rolled oats, banana, and ground flax seed. Lots of gluten free flours such as coconut or almond flour used in baking can break the bank, but with organic rolled oats priced at just $1.79 /lb in the bulk bin, this recipe is cost effective. To be clear, if you're looking for a sweet, fluffy, dessert muffin, this is not your muffin. Think dense, filling, deliciously subtle breakfasty bran muffin muffin- that's what we're up to here. My daughter has never once passed up the opportunity to eat one, and my husband grabs them to eat on-the-go for early work mornings.
These muffins are fun to make with your child too- at two years old now my daughter loves to separate the liners and place them in the tin, she enjoys peeling the bananas and scooping the oats into the blender. Her favorite part is proudly licking the raw (egg free!) batter off the spatula while I pour from the blender and push the tray into the oven. My daughter would surely eat the batter out of a bowl with a spoon for breakfast if I let her (ok maybe I let her once). Great for breakfast or a portable snack, I hope you might find this recipe useful for you or your family too.
(makes 1 dozen large muffins)
1/2 cup plain, non-fat, greek yogurt
3 ripe large bananas
2 1/2 cups old fashioned rolled oats
4 medjool dates
1 Tbsp chia seeds
4 Tbsp ground flax seeds
1 tsp vanilla extract
enough water to blend
1 1/4 cups blueberries
Preheat oven to 350 degrees F for approximately 40-50 minutes. Fill large size 12 cup muffin pan with paper liners or use unrefined virgin coconut oil for greasing.
Use the pulse button to gently blend all of the ingredients except for the blueberries in a high speed blender. Add only a small amount of water and a little at a time, stopping the blender and stirring in order to break up any air pockets that might jam the blender. Too much water will prevent the muffins from cooking properly. Put the bananas and yogurt in the blender first at the bottom to facilitate easier blending. Once you've blended your batter, stir in the blueberries by hand using a spoon or spatula. Divide the batter equally between the muffin liners. Bake until golden brown and cooked through.
Store your bag of ground flax seed in the refrigerator - it goes rancid quickly and will keep longer when refrigerated.
These taste best if you can let them cool completely before indulging. Store on the counter in an airtight container (not in the fridge where they will dry out). Keeps for 4-5 days.