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Last updated on November 16th, 2020 at 03:35 pm
If you’re looking for a healthy breakfast on the go, try these flourless healthy blueberry muffins! If I can make them, anyone can.
Do you know why you almost never see a recipe of a baked dessert/breakfast here?
Because I am THE worst baker ever.
I’m not ashamed of that. Yes, this is a blog for recipes and nutrition and I just said I can’t bake. It’s a refreshing confession, not a totally sad statement.
Do I always fail? Well,I’d say my success rate at baking is around 30%.
And I’m lying a little.
Luckily, baking is not really something I need to be good at, if I want to stay healthy.
And that’s what I want.
In fact being the worst baker ever, has successfully protected me for years from that monster called refined sugar.Because once you taste that cake, it will be enough.
My number one tip for quitting sugar:
- be the worst baker ever.
Class dismissed.
All of my efforts to bake a cake or even cookies using sugar, butter and milk, have failed miserably.
Les miserables was written based onmy baking efforts. Les miserables =my “pastries”.
You don’t need to pay me for the French lesson.
I remember one day I had, again, tried to bake something. My sister tasted it and asked me confused (more like horrified):
“What is this?”
“That’s a dry ball”, I answered, super proud that my “creation” kept its shape.
And that was the best description: It really was a dry ball and it tasted like one.
The worst part: there were still 20 more of them.
Why am I telling you this “encouraging” story, while showing you a picture of a blueberry breakfast muffin that doesn’t look that bad and has obviously been baked in an oven successfully?
I don’t know.
- Maybe because I wanna brag that this one is among the 30% that worked out? High five!
- Maybe, because I realized I can only bake healthier flourless things without refined sugar? (I feel like being a health snob makes me special)
- Or maybe, because if that worked for me, it will definitely work for you! If I can do it, you can do it! Now let’s braideach other’s hair and be best friends.
All of the three maybes above are true.
And these flourless oatmeal blueberry breakfast muffins are truly delightful.
When I made them the first time I was prepared for another disaster. Nothing new, I know the drill: I’ll go see that the inside of the muffin isn’t baked, I’ll eat3 of those raw muffins, hoping to not get Salmonella poisoning and I’ll feed the rest of them to the ducks in the park.
That’s the routine.
But when I took these breakfast muffins out the oven and broke them apart, it was the happiest moment of my year!
Fluffy!!! I made a fluffy muffin, that rose to the sky! And that really smells and tastes like a blueberry muffin with vanilla.
Seriously, top 10 proudest moments of my life.
Even if I one day win a Grammy, Oscar or Nobel Prize, this will still be top 10. I still don’t know what they’d give me any of those awards for, but hey, if I can learn to bake like (insert the name of a famous baker you know here), then I will learn to act like the female Robert De Niro as well.
Things take time.
And these blueberry muffins take around 30 min to bake.
But! I have to warn you – they are not really sweet. They are more like breakfast muffins, really – somewhat sweet, but not too sweet.
Depends what you’re used to. I love them, because I am not used to muffins from cake shops, I am more used to natural foods. But if my mom tries them she’d say they’re not sweet enough.
These muffins are best when eaten fresh, after that they do get more solid – oats do that. Thiswasn’t really a problem for me – I had a breakfast and a muffin all in one, but it might not be everyone’s case.
Options
- I used butter here, because I don’t consider butter unhealthy, but feel free to substitute it with coconut oil, if you’re convinced that’s better.
- If you’re not feeling blueberries, these breakfast muffins work with chocolate chunks as well (tried it, and it worked again! I am in baking heaven).
- These muffins are not vegan, so if you’re vegan, try these oatcakes (they’re among the 30% of my successful baking efforts).
Best thing is, you can make 6 of these flourless oatmeal blueberry muffins and have them waiting for you at breakfast.
If you have more muffincups, then double the recipe and make more to share with others. I hate sharing, because I’m selfish, so one batch is good for me.
It’s enough for around 3 days – I eat 2 muffins a day, because I’m a free spirit and don’t count calories.
Health benefits
Listen, I’m not gonna pretend that these blueberry oatmeal muffins are the healthiest thing on the planet.Nothing that’s baked is reallyhealthy.But what are you going to do, when you crave a little muffin for breakfast? Deprive yourself until yougo completelycrazy andbuy a totally crappy one, just this one time?
No. Better make these, they’re definitely healthier and arenaturally:
- high-protein
- high-fiber
- low GI.
They’ll satisfy your cravings for something sweet and fluffywithout the negative side effects.
Yield: 6
Flourless Breakfast Blueberry Muffins
Flourless breakfast blueberry muffins, that are good for you! Even if you suck at baking, you'll be able to make this fluffy delicious breakfast!
Ingredients
- 1.5 cups oats, ground to flour
- 1 tsp baking soda
- 1 tbsp vanilla
- 2 eggs
- 2 tbsp butter /coconut oil
- 3 tbsp honey
- 2 tbsp water
- 10 almonds
- ½ cup fresh blueberries
Instructions
- In a mixing bowl whisk eggs with butter, honey and water (or if you’re a little lazy, take a break and use your food processor), until smooth and no lumps. You can heat the butter a little to make it fluid, I didn’t do it though and it works like this as well.
- Add oats, baking soda and vanilla and whisk until smooth. Mixture should be thick (of course less thick than pizza dough).
- In the end add blueberries and almonds (whole or chopped, depending on whether or not you prefer bigger chunks or not, I used whole) and combine everything well (don’t use your food processor for this step! – you need the blueberries whole).
- Preheat oven.
- Fill 6 muffin cups (I used silicone cups) with the mixture to 2/3.
- Bake at 200°C/ 400 °F for around 30 min (but check at 15, 20, 25 min, if everything is going well, hello inner control freak!).
- Let cool off and eat then. Although I think I did eat one hot, don’t remember whether or not I burned my tongue, but it was really good.
Make these blueberry breakfast muffins and tell me how they make you feel – like a real baker, don’t they?
