Cinnamon Blueberry Oat Muffin + Homemade Tart Blueberry Jam
Ingredients
Cinnamon Blueberry Oat Muffin:
- 1 tbsp olive oil or coconut oil
- 2 large egg whites brown
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 2/3 cup almond milk
- 1 cup unsweetened applesauce organic
- 2 cups oat flour
- 1/2 cup old fashioned oats organic
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp Himalayan sea salt
- 2 cups blueberries organic
Tart Blueberry Jam:
- 4 cups blueberries organic
- 1/3 cup maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp Himalayan sea salt
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350 degreesGrease a 6 count jumbo muffin tin (or 12 count regular muffin tin) with coconut oil spray
Cinnamon Blueberry Oat Muffin:
- Whisk the olive oil, egg whites, vanilla extract, maple syrup, almond milk and applesauce.Sift in the dry ingredients into wet ingredients until combined. Do not over stir. Fold in the blueberries and gently spoon the batter into muffin tins. They should be about 3/4 full. Add a generous spoonful of the jam to each muffin. Bake for 25 minutes, or until the top of muffins are lightly golden.
Tart Blueberry Jam:
- Wash and drain the blueberries.Add the blueberries, maple syrup, cinnamon, sea salt and lemon juice to a small pot and bring to a boil over medium heat. Mash the blueberries with a wooden spoon.Reduce the heat and simmer for about 30 minutes. Transfer the mixture to a jar and let cool completely. It will thicken as it cools.
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