Blueberry steel cut oat muffins
Print RecipeIngredients
- 115 g - ½ cup unsalted butter
- 3 ripened bananas mashed
- 1 cup fresh blueberries
- 240 ml -1 cup milk or water
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 120 ml ½ cup honey
- 80 g - 1 cup steel cut oats
- 156 g - 1 and ¼ cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- 1. Cover your steel-cut oats with water or milk and let them soak overnight in your refrigerator.
2. Preheat oven to 218°C / 425°F
3. Prepare your muffin pan by setting cupcake liners.
4. Mash your bananas and set aside.
4. Melt your honey and butter on low in a small saucepan.
3. While your honey is melting, combine your dry ingredients (flour, baking powder, baking soda, cinnamon and salt) in a large bowl.
4. Pour your melted butter + honey combo, egg, vanilla, mashed banana, and soaked oats in with your dry ingredients. Your oats should have absorbed your milk or water. If not, strain the soaked oats from the milk or water it was soaked in and add it only your oats. Combine all ingredients until well combined. Fold in your blueberries gently.
6. Using an ice cream scoop, scoop your muffin batter into your lined muffin pan. The batter should reach the top of the liner. If desired, add old fashioned oats on top for garnish. for more texture.
7. Bake for 8 minutes at 218°C / 425°F then, keeping the muffins in the oven, reduce the oven temperature to 177°C 350°F . Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
8. Let muffins cool for at least 10 minutes.
Notes
Be sure to melt your butter and honey together like directed in recipe. It makes the flavor really delectable!
Muffins stay fresh covered at room temperature for 2-3 days, or up to one week in the fridge.
These muffins freeze well!
Servings: 12 muffins