Hearty blueberry banana oat and flax muffins

These muffins could almost be called gluten free. Except they’re not…and actually, I added a little extra whole wheat flour to the original recipe too. So noting gluten content is probably ludicrous, since gluten is one of those things that tends to be approached in a more-or-less all-or-nothing way. Still, it interests me how well flax and oats can work together to produce a hearty, healthy “pancake” sort of satisfaction in a muffin.

I modified this recipe from the  Oh She Glows‘ Flax and Oat Power Muffins. This site’s the newest in my list of favorite blogs, and it’s incredible. Just this week, I made the Cozy Millet Bowl with Mushroom Gravy and Kale, substituting quinoa, and the potato and asparagus salad substituting nothing (it’s perfect); and today, I can’t wait to try the vegan No-Bake Chocolate Oatmeal Cookies.

This morning I woke up with an obstinate craving for pancakes alongside an equally stubborn resistance that decidedly did not want to make pancakes. So I made these muffins instead. They’re easy and quick, and they taste wholesomely delicious and energy-packed, especially while still warm. Perfect for a non-pancake/feels like pancakes kind of morning.

 Hearty blueberry banana oat and flax muffins

  • 1 ripened banana
  • 1 scant tablespoon (actually a little under) olive oil
  • 1  egg
  • 1/4 cup honey or brown sugar
  • 1/3 cup flaxmeal
  • 1/3 cup whole wheat flour
  • 1/2 cup oats
  • 1 tsp. baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup blueberries
  1. Preheat oven to 350 and grease 6 muffin tins.
  2. Mash banana into a medium sized bowl.
  3. Beat in oil, egg, and honey or brown sugar.
  4. In a separate bowl, stir together the dry ingredients (whole wheat flour through spices).
  5. Add dry ingredients into wet and stir to just combine.
  6. Fold in blueberries (if using frozen, coat in a little flour first.
  7. Spoon into muffin tins and bake for approximately 25 minutes.

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