Blueberry Maple Oat and Flax Muffins

Hi everyone!


     Sunday turned out to be a bake day!  A friend of mine {same one who encouraged me to start this blog} and I tried out a recipe she found.  I do know she found this online but I do not know where.  I will not be able to give the person credit for the yummy muffins. 

     We did not want to use the all-purpose flour in this recipe so after some quick internet searching we found a replacement ratio of flour to oats.  We figured if the muffins did not bake correctly we could use another ratio and try it out again BUT the muffins turned out delicious!!  

Someone online used the ration of 1/3 cup oats for every ¼ cup flour 

{we used rolled oats}.

     We were not sure if the replacement would make the muffin dry or hard or if the oats needed to be ground or not … oh geesh … so we ground half of the oat replacement and kept the other half as whole rolled oats.  There was no other reasoning for this other than “let’s try it.”  The recipe called for ¾ cup all purpose flour so we used 1 cup oats {½ cup ground, ½ cup whole}.  We omitted the sugar and replaced it with a banana {this will end up being used to spread on the tops of the muffins before baking}, however; we did use some coconut palm sugar on 4 of the muffins for her son. 

{I hope you enjoy the muffins}


     Alright, let’s get started on this modified muffin recipe.  Let me know if you make changes, what changes you make and if you will make the muffins again!


Enjoy!

Let's get started!!

.:: INGREDIENTS ::.

¼ cup flax seed {ground}

1 cup whole wheat flour

1 cup rolled oats {½ cup ground, ½ cup whole}

1.5 tsp baking powder

1 tsp cinnamon

½ tsp baking soda

2 eggs

¼ cup pure maple syrup

¼ cup organic raw honey

¼ cup canola oil

1.5 cup frozen blueberries {use frozen to keep the muffin moist}

smashed banana or sugar {use as much as you desire for the tops of the muffins}

1/5 cup wheatgerm {who uses 1/5 cup??? we googled and used this :: 3.2 Tbs}

1 cup organic milk {we used almond milk}

splash of vanilla

  

Preheat the oven to 400 and coat 12 muffin cups {or tin muffin tray} with cooking spray.

{we had a yield of 16}

In a large bowl add the whole wheat flour, oats, wheat germ, baking powder, cinnamon and baking soda; mix until blended and set aside.

 In a separate bowl whisk the eggs, honey and maple syrup until smooth.  Add milk, oil, and vanilla; whisk until blended.

Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened.  Fold in blueberries.  Scoop the batter into the prepared muffin cups {or tin tray}.  Spread the tops with banana or sprinkle the tops with sugar.

{these 4 are the ones with the coconut palm sugar, special for her son} 

Bake for 19 minutes or until the tops are golden brown and spring back when touched lightly.

{the original directions stated 15-25 minutes, at 15 minutes the tops did not spring back when touched so we added 4 more minutes}

Cool on a rack.

 TIP{s}: Make sure when you stir the wet ingredients into the dry ones you fold as little as you have to - this will keep you muffins fluffy and moist {whisking the eggs separate allows you to blend the wet ingredients well while preventing over-stirring the wet with the dry – does this make sense to you?!}.  Next time I will make all the muffins in paper muffin/cupcake cups because some of the edges were a little brown YET still yummy.  I will also use banana on all of my muffins because it was just soooo yummy with the banana!!!  See the picture with only 4 of tins filled with batter? You need to fill the rest of the cups with water, this will prevent uneven cooking.  Remember, use frozen blueberries to keep your muffins moist.

Does the smoothie look yummy?  I will post this recipe for you.  Subscribe to NikoliePolie with your email so you know when I post the healthy smoothie!

.:: FOOD ::.

RECIPE :: FRIEND