Blueberry Muffins

So this recipe was originally Strawberry Shortcake Muffins from Dashing Dish. I didn’t have strawberries, so ended up with blueberry muffins.

I love small easy snacks that I can freeze and take to work. I often make up cake, muffins or biscuit dough that I can either pull out of the freezer in the morning and take to work, or defrost a stick of dough and bake up biscuits (cookies) at a moment’s notice for morning teas.

I like these muffins because they were easy, less than 100 calories (about 93 depending on your berry) and not disgustingly unhealthy. You could easily use a sugar replacement if you don’t use sugar, and could very easily use gluten free oats to make this gluten free.

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In the reflection, you could almost imagine twice as many noms…

Makes 12

GET:

2.5 cups oats

2 eggs

.5 cup sweetener (I use sugar)

1.5 tsp baking powder

.5 tsp baking soda

1.5 cups berries (+.5 cup optional extra for the tops of muffins)

1 tsp lemon juice

 

DO:

  • Preheat oven (400 F) and prep muffin liners (I used foil liners without the paper so they didn’t stick. I use the paper liners to separate raw goodies, like raw brownies).
  • Buzz your oats in a food processor until they’re powdery. Add all over ingredients except berries and blend until smooth.
  • Stir in berries. Fill muffin trays (I made 12 small muffins).
  • Top with extra berries (optional). Bake 20-25 minutes.
  • Serve on their own, hot or cold, possibly with yoghurt.

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Enjoy!

 

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