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!


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!


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