These no-fail muffins will be your new go-to recipe and family favorite! They're moist, delicious, refined sugar free, and loaded with blueberries. Perfect for breakfast, snacks, school lunchboxes, or post-workout!
Prep Time 10mins
Cook Time 25mins
1/2cup100% pure maple syrup
2tablespoonsground flax mixed with 1/4 cup plus 1 tablespoon waterif you can eat eggs, you can use 2 eggs instead
1cupunsweetened apple sauce
1 3/4cupwhole wheat flour
1/3cupsoatsplus some to sprinkle on top of muffins
1cupblueberriesI used frozen
Preheat your oven to 325°F, and line or grease your muffin tin.
Mix your dry ingredients in a large bowl.
Using a fork, mix in your wet ingredients, but don’t overmix.
Gently fold in your blueberries using a spatula.
Fill each cup of your muffin tin about halfway. Sprinkle with more oats on top, if you’d like.
Bake 20 – 25 minutes, or until tester comes out clean. Cool 5 minutes in tin on wire rack, then remove the muffins from the tin and cool completely on rack.
Muffins will keep in a sealed bag or covered cake dish for a few days, depending on the temperature of your kitchen.