Ingredients
- 1 1/4 cup spelt flour or all-purpose flour
- 3/4 cup rolled oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup unsweetened apple sauce
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 2 eggs
- 1 cup blueberries, fresh or frozen
- Preheat oven to 375°F.
- In a large mixing bowl, combine all of the dry ingredients; spelt flour, rolled oats, baking soda, baking powder, cinnamon and sea salt. Stir with a wooden spoon to ensure everything is combined.
- In a separate mixing bowl, combine all of the wet ingredients. Crack eggs into bowl and whisk together, add apple sauce, maple syrup, vanilla extract and olive oil, stir to combine.
- Add wet ingredients to the dry ingredients, and using a wooden spoon or spatula and stir well to combine. Add in blueberries and stir gently into mixture.
- Line a muffin tray with muffin cups, or add grease muffin tins with a small amount of coconut oil or butter. Add 1/4 cup of batter mixture to each muffin cup.
- Transfer baking tray to the oven and bake for 18-20 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool slightly, about 5-10 minutes.
- Once cooled, transfer muffins to cooling tray. You may need to run a knife along the outer edge of the muffins to loosen them from the pan.
- Muffins can be served immediately, stored in the fridge for 5 days, or in the freezer for up to 2 months.
- Enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 111 calories
- Sugar: 10 grams
- Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 1 gram
- Protein: 2 grams