Muffins are notorious for being bad breakfast food — full of empty calories and refined carbohydrates — so we gave it a makeover. Using healthy fats, whole grains and much less sugar, this moist, flavorful blueberry version provides longer lasting energy and a fraction of the calories in a coffee-shop variety. Plus, it’s gluten-free — not that you’d be able to tell!
Prep time: 15 minutes
Cook time: 18 minutes
1/2 cup rolled oats
1 cup skim milk or plain soy milk
3/4 cup gluten-free baking flour
1/2 cup stone-ground cornmeal
1/4 cup oat bran or rice bran
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup dark honey
3 1/2 tablespoons coconut oil
2 teaspoons grated lemon zest
1 egg, lightly beaten
1 cup fresh blueberries
- Preheat the oven to 400° F. Grease a 12-cup muffin pan or line with muffin cups.
- In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
- In a large bowl, combine the flour, cornmeal, flaxseed, baking powder and salt. Whisk to blend. Add the honey, oil, lemon zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the blueberries.
- Spoon the batter into the pan, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 16 to 18 minutes. Transfer the muffins to a wire rack and let cool completely.