I guess it’s safe to say that I’m on a flourless kick lately. There’s something so satisfying in recreating classic recipes into flourless, healthier versions. For example these Flourless Reese’s Peanut Butter Cookies with chocolate chunks and these Skinny Pumpkin Chocolate Chip Cookies.
My issue sometimes with flourless muffins is that they are rather dense instead of fluffy. I have high expectations, especially when it comes to cooking. Through much trial and error, I’ve found the most important variant is the liquid ratio when baking with oat flour. Store bought oat flour also tends to be a much finer grind, therefore absorbs more liquid, about 1/4 cup more to be exact per 2 cups measure. Personally, I’ve had the best results grinding my own at home. It’s also much cheaper! Use either a high powered blender or food processor to blend the oats for 60 seconds. It’s really that simple!
These Flourless Blueberry Muffins make the perfect filling snack or a healthy grab-and-go breakfast option paired with some fruit, protein shake or boiled eggs. They are moist, tender and fluffy! A muffin to feel good about.
Flourless Blueberry Muffins
(gluten free, dairy free)
- 1 large egg, room temperature
- 1/2 cup coconut palm sugar or raw sugar
- 1/3 cup coconut oil, melted and cooled (you could also use light olive oil)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup unsweetened almond milk
- 2 cups oat flour (see above for method)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup fresh blueberries
- Preheat the oven to 350F. Spray a 12 cup muffins tin with non-stick cooking spray.
- In a large bowl sift together the dry ingredients and set aside.
- In a separate bowl, beat the eggs and coconut sugar until frothy. Add the milk, vanilla and lemon juice.
- Slowly mix in the coconut oil, being sure to blend well to evenly disperse.
- Using a large wooden spoon, fold the dry ingredients into the wet. Be careful not to over mix the batter, as it will yield a dense muffin.
- Fold in the blueberries.
- Fill the muffin tins equally 2/3 full.
- Bake for 22-24 minutes, or until springy to the touch and a toothpick inserted in the centre comes out clean.
- Remove from the oven and let the muffins rest in the muffin tin for 5 minutes before transferring to a wire rack to cool.
Yield: 9-12 depending on how full you fill the muffin cups.
The muffins will keep up to 3 days stored in an airtight container or frozen for one month. I also find these best reheated slightly for 10-15 seconds in the microwave before eating.
NOTE: If you have celiac disease be certain to use certified gluten free oats to make the flour.