I’m tempted to call these power muffins but I’d rather talk about how delicious they are. I like to think of food in terms of enjoyment and pleasure more than anything else. With that said, don’t get me wrong, I do make sure my food is worth its calories but when it comes to the “power” part of these muffins, no explanation is necessary; the ingredients speak for themselves. Flaxseeds, oats, blueberries. Enough said.
These muffins are super moist, super satisfying with a nice, hearty texture. Every bite comes with a generous portion of plump, juicy blueberries and sweet cinnamon aroma. In a word (or a few), they do taste pretty good.
They are also low in sugar, flourless, gluten-free and almost vegan (only egg whites), if you’re into that sort of thing.
So dig in and indulge, friends.
FLAXSEED BLUEBERRY MUFFINS RECIPE
Yield: 12 muffins
Prep Time: 5 min
Cook Time: 20 -25 min
4 ounces unsweetened apple sauce
2/3 cup canola oil
1 teaspoon vanilla extract
½ cup turbinado sugar
2 cups golden flax seed meal
½ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking powder
3 egg whites
1 cup fresh or thawed frozen blueberries
Preheat the oven to 370 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, whisk together the applesauce, canola oil, vanilla extract and sugar until smooth.
In a separate bowl, stir the flaxseed meal, oats, cinnamon, salt and baking powder until combined. Fold the dry ingredients into the wet mixture in the other bowl.
Using an electric mixer, whisk the egg whites until you obtain stiff peaks. Gently fold the beaten egg whites into the batter until mixed. Fold the blueberries into the batter.
Divide the batter among the twelve cups. Bake until golden brown, 20 to 25 minutes.