Blueberry Pumpkin Muffins
These muffins are loaded with powerful orange and blue antioxidants and the blueberry flavors just come to life!
Prep Time: 10 minutes
Cook time: 42 - 45 minutes
Ingredients:
- 1-1/4 cup of oat flour (blend old-fashioned oats in a blender until flour consistency)
- 1 cup almond flour
- 1/4 cup chopped walnuts (optional), extra walnuts for topping
- 2 teaspoons baking powder • 2 tablespoons ground flax seed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup canned pureed pumpkin
- 1/3 cup pure maple syrup
- 1/3 cup extra virgin olive oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups blueberries, fresh in season or frozen (do not defrost; coat frozen blueberries with 1 tablespoon oat flour to help the blueberries distribute throught out the batter. It also reduces how much the blueberries bleed into the batter).
Preparation:
- Preheat the oven to 350°F.
- Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, whisk the dry ingredients: measure out 1 cup of oat and almond flour, walnuts, baking powder, ground flaxseed, cinnamon, and sea salt.
- In a separate large bowl whisk together wet ingredients: pumpkin, maple syrup, olive oil and vanilla. Gently whisk eggs with a fork and add to the mixture.
- Fold dry ingredients into wet ingredients until combined.
- Reserve 1/2 cup blueberries for topping the muffins. Fold in remainder of blueberries into the muffin batter.
- Using a 1/3 cup measure add muffin mix into the muffin cups.
- Top muffins with blueberries and walnuts.
- Bake for 42 to 45 minutes or until toothpick comes out clean.
Nutrition and Recipes created by Paula Montagna, MS, RD, CDN, CNSC, Director of Clinical Nutrition at Stony Brook Southampton Hospital.