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Bake, rotating pan halfway through, until crumble is crisp and a tester inserted into the center. Don't tell your family these blueberry oatmeal muffins are healthy! These are a big hit at breakfast.
To begin with this particular recipe, we have to prepare a few components. You can cook oats, jackfruit and blueberry muffins (gluten, egg, sugar free) using 11 ingredients and 9 steps. Here is how you cook that.
Active ingredients of Oats, Jackfruit and Blueberry Muffins (gluten, egg, sugar free):
- Prepare rolled oats (2 cups process into flour in a small blender
- Make ready shredded coconuts flake (blend quickly in a small blende
- Take salt
- Make ready jackfruit (process in a blender until smooth) +1/2 cu
- Make ready fresh or frozen blueberries
- Get freshly grounded flaxseed + 6 Tsp hot water (set aside to
- Make ready vanilla extract
- Make ready baking powder
- Take baking soda
- Make ready Apple sauce
- Get dates (chopped)
These blueberry muffins are great to grab and go for a quick breakfast, and the oats and Greek yogurt in them will keep you feeling full. This muffin makes me feel not guilty about having more than just one. They are great to grab and go for a quick breakfast. Enjoy these healthy gluten free Buckwheat Blueberry Muffins with a delicious almond stuesel topping.
How to Process To Make Oats, Jackfruit and Blueberry Muffins (gluten, egg, sugar free):
- In a small blender, blend 2 cups of rolled oats into fine flour. Add these 2 cups of oat flour and 1 cup rolled oats into a large mixing bowl.
- Blend 1/2 cup of coconut flake into flour and add it into the same bowl for dry ingredients. Add salt, baking powder and baking soda and mix them well.
- Ground 2 Tsp of flaxseeds into flour and pour it into a cup, add 6 Tsp of hot water. Stir to mix and set it aside to gel. It only takes a few minutes to gel.
- Preheat oven and set it at 400F by now.
- Blend one and half cups of jackfruit into puree, add water if the volume is not met. Chop half cup of residual jackfruit into small bite sizes and dump them into another bowl.
- Once the flaxseed mixture turns into beat egg consistence, pour it into the wet ingredient bowl. Mix well with a spatula.
- Pour everything from the wet ingredient bowl into dry ingredient bowl. Gently fold to incorporate.
- Divide the batter into a 12-well muffin pan and add a few blueberries on top.
- Bake at 400F for 15 minutes then turn the heat down to 350F and bake for another 15 minutes.
I use it often in pancakes with lots of eggs, but when I use it in muffins, I mix it with almond flour A hearty, moist blueberry muffin with an almond streusel topping. Gluten-Free banana muffins made with oat flour, studded with blueberries, and topped with a sprinkling of gluten-free granola. Add the eggs and beat with a whisk until the mixture is light and fluffy; this is the key to keeping the texture of your muffins. Gently, fold in the flour using a wooden spoon and finally. Banana Blueberry Muffins without Refined Sugar.
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