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Blueberry Walnut Muffins
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| Blueberry Walnut Muffins Prep time 10 mins Cook time 25 mins Total time 35 mins Alexis: Alexis Serves: 10 Ingredients | |
| 1½ cups | rolled oats ground into flour in food processor |
| ¾ cup | almond meal |
| ¼ cup | ground flaxseed |
| ⅓ cup | sugar |
| 1 tsp | baking soda |
| 1 tsp | baking powder |
| ½ tsp | salt |
| ½ cup | orange juice |
| 1 medium | very overripe banana |
| 1 | egg |
| ½ tsp | vanilla |
| 1 cup | blueberries, (I used frozen) |
| ⅓ cup | chopped walnuts |
Instructions
Pre-heat your oven to 350 degrees. Spray a muffin tin with cooking spray and set aside.
Combine dry ingredients (oat flour through salt) in a large bowl and stir together until well mixed.
In a blender/food processor, blend orange juice, banana, egg and vanilla.
Pour wet ingredients into dry and stir until just combined.
Fold in blueberries and walnuts.
Pour batter into greased muffin tin and bake for 23-25 minutes or until a fork comes out clean.
Allow muffins to cool for at least twenty minutes in the muffin tin. Then, very carefully, remove muffins from tin using a knife and allow them to finish cooling on a cooling rack.
These will keep well in the fridge for a week! Freeze the leftovers.
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