Wild Blueberry & Oat Blender Muffins

My last post was all about the amazing benefits of wild blueberries. You can read about that here! My kids and I have been enjoying wild blueberry steamers almost every morning since the beginning of December and so far we haven’t gotten sick this season. I swear those blueberries are powerful! Anyhow, I’ve been on a wild blueberry kick for all of those amazing benefits that you can read about in my last post so I won’t repeat myself.

These wild blueberry and oat muffins are a great treat to have on hand if you’ve got little ones to feed. I love how easy these muffins are to whip up (one blender is all you need!) and my kids both love filling the muffin tin with paper liners and helping me scoop the batter in. These muffins are naturally sweetened with dates, apple sauce and blueberries and are made with sprouted oat flour for extra fiber. My girls are OBSESSED with these muffins and so am I! I can’t wait to make more and freeze them since we’re going through them so quickly,

I hope you all enjoy these nourishing muffins as much as we do!

Wild Blueberry & Oat Muffins

PREP TIME: 15 MINUTES    COOK TIME: 30-40 MINUTES    SERVES: 10 MUFFINS

• 1/2 cup Medjool dates, pitted and chopped (about 5 dates)

• 1/2 cup unsweetened applesauce

• 1/4 cup whole milk yogurt

• 1/4 cup almond butter

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup sprouted oat flour (I like ordering my flour from Second Springs)

• 1/4 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1 cup frozen wild blueberries tossed in 1 Tablespoon of flour (to help prevent sinking)

Preparation

1. Preheat the oven to 350F and place a rack in the middle of the oven. Line a muffin tin with parchment liners (or grease your muffin tin)

2. Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Once softened drain the dates.

3. Add the soaked dates to a high speed blender or food processor along with the applesauce, yogurt, almond butter, egg and vanilla extract. Blend on high until the mixture comes together and the dates blend up a bit. Add the remainder of the ingredients (minus the blueberries) and blend on high until well combined. Fold in the blueberries.

4. Spoon the mixture into the prepared muffin tin (about 3/4 of the way full) and bake in the oven until a toothpick comes out clean when inserted into the center of a muffin. About 30-40 minutes. Around the 30 minute mark if the muffins still seem under-baked you can move the muffin pan to the bottom rack in the oven to get the bottom heat to cook through faster.

5. Store muffins in a sealed container at room temperature for one day and then store in the fridge for up to 5 days. Gently reheat in a toaster oven before enjoying!