Blueberry Oat Breakfast Muffins Recipe
Recipe is produced by the permission of Julieanna Hever. Available in Forks Over Knives: The Plant-Based Way to Health. Published by The Experiment, July 2011, available wherever books are sold, $13.95. To order bulk copies contact: firstname.lastname@example.org.
(MAKES 12 MEDIUM MUFFINS)
1 medium banana, mashed
One 15-ounce can sweet potato puree
¼ cup 100% pure maple syrup
1 teaspoon vanilla extract
2 cups whole oat flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup fresh or frozen blueberries
- Preheat the oven to 375°F. In a large bowl, combine the mashed banana, sweet potato puree, maple syrup, and vanilla extract.
- In a small bowl, combine the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer the mixture to the large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product.
- Fold in the blueberries.
- Spoon the batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove from the oven and let cool for 5 minutes. Store the muffins in an airtight container.
For one muffin: 111 calories, 0.3 g fat, 24.7 g carbohydrates, 2.4 g protein, 1.2 g fiber, 150 mg sodium, 3 Points+
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