No Flour, No Sugar Blueberry Oatmeal Muffins
This is a delicious alternative muffin recipe for those on a low gi, low carb, diet or have a gluten or wheat intolerance.
"If you are on a special diet, these are a real treat! No flour, sugar or oil, hard to make things taste good. I chopped up cinnamon almonds on the top to add crunch. Did not have apple sauce so pureed a quarter of an apple. Didn't have any milk and used Silk. Made 4 giant muffins, used PAM spray instead of butter. Baked at 350 degrees for 15 minutes. Healthy, tasty and filling." - DoubleChinYield: 6 Servings Ready in 45 minutes
Cuisine: Main Ingredient: oats
favorite of 110
people 140 people
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| 1/2 cupmilk |
| 1 cupquick oats; (half ground as instructed below) |
| 1 mediumegg |
| 2 tablespoonsunsweetened applesauce; (or regular apple sauce) |
| 2 tablespoonssplenda sweetener |
| 1 teaspoonbaking powder |
| 1/4 teaspooncinnamon |
| 1 pinchsalt |
| 1/4 teaspoonvanilla essence; (or extract) |
| 1/2 cupblueberries; (or bananas, apple, carrot, nuts, etc) |
| 1/4 cupmargarine; (for greasing tin) |
No Flour, No Sugar Blueberry Oatmeal Muffins Preparation
Preheat over to 180 degrees celcius.
Grease muffin tin with butter or margarine.
In a small bowl combine the milk and half the oats (unground oats). Let soak for around 10 to 15 minutes.
Grind the other half of the oats in a food processor, coffee grinder, etc until the consistancy is similar to coarse flour. Grind as finely as desired.
In another bowl beat together egg and apple sauce, vanilla and cinnamon. Stir in oatmeal mix from the first bowl (milk and oat mixture). Add ground oats mixture, splenda/sugar, baking powder and salt. Stir until all ingredients well combined.
Gently mix desired fruit and/or nuts into the wet mixture.
Spoon batter into prepared muffin tin until cups are around 2/3 full.
Bake in pre-headed oven for approximately 15-17 minutes, until a toothpick inserted into the center of them comes out clean.
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Photo by Nadia Kerr
photo by
keepsmilyn
Giant muffins.
photo by
DoubleChin
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