Ingredients:

1 cup rolled oats

1 cup whole wheat flour

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup unsweetened applesauce

1/4 cup maple syrup (or honey)

1/4 cup coconut oil (melted)

1 large egg

1 teaspoon vanilla extract

1 cup fresh blueberries

 

Preparation:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.

In a large mixing bowl, whisk together rolled oats, whole wheat flour, almond flour, baking powder, baking soda, salt, and ground cinnamon.

In a separate bowl, mix together unsweetened applesauce, maple syrup, melted coconut oil, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in fresh blueberries.

Divide the muffin batter evenly among the muffin cups, filling each cup about 3/4 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

 

Nutritional Value (approx. per serving):

Calories: 300 kcal

Carbohydrates: 35g

Protein: 6g

Fat: 15g

Fiber: 5g

Sugar: 10g