Meredith and her boyfriend, Eli, had a 7 AM flight out of DC this morning to come home for a visit. Knowing they would not have time for breakfast before leaving, I put out a loaf of cinnamon raisin bread, a pumpkin-chocolate chip pound cake, and some of my homemade blueberry muffins to have with coffee when we got home from the airport. Eli chose a blueberry muffin.
I spent about a month this past summer perfecting this recipe, as I was determined to figure out a way to make something healthy out of something – well, not so healthy. As we drank our coffee, I mentioned that I had not yet written my blog for this week. To which Eli replied, “I think you should share your muffin recipe.” I think he likes my Blueberry Muffins! I hope you will too!
DONNA’S HEART HEALTHY BLUEBERRY MUFFINS
Preheat oven to 400 degrees
DRY INGREDIENTS – Sift together and set aside:
2 Cups of Flour
2 Cups of Oats – (Quick cooking)
1/2 Cup of Coconut Palm Sugar
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
WET INGREDIENTS – mix together in bowl:
2 Cup unsweetened applesauce
3 Tablespoons EVOO
1 cup unsweetened almond milk
½ cup whole milk (you may use all almond milk if you prefer)
2 Teaspoons Vanilla
2 Eggs – lightly beaten
2 teaspoons lemon zest (don’t skip this – it adds so much character!)
6 Tablespoons of Oats
2 Tablespoons of Flour
1 Tablespoon Coconut Palm Sugar
1 Teaspoon of Cinnamon
2 Tablespoons melted butter
Mix dry and wet ingredients together, do not over mix!
Gently stir in 3 cups fresh Blueberries, and 1 cup chopped walnuts
Spray muffin tins and fill with mixture
Sprinkle about a teaspoon of streusel topping on each muffin.
I use Wilton Jumbo Muffin tins. Bake time for these is 22 minutes. Adjust the baking time according to the size of your muffin tins.
A votre sante!