BLUEBERRY AND OAT BREAKFAST MUFFINS

To entice my college daughter to eat breakfast, rather than starting her day with just an Ale-8, I made these blueberry muffins. Much to my surprise, she really liked them even though they are not very sweet. Unfortunately, she still drank an Ale-8!

Here is the recipe from “Chef in Disguise”: Vegan oatmeal, date and walnut muffins though I changed it to make it healthier and adjust to ingredients I had on hand.

Here is a brief video from “Monkey See” about how to fold blueberries into a batter (go to 1 min 40 seconds point into the video and watch for 1 minute).

What I did differently:

-Instead of using only oat flour, I used 1 1/2 cups rolled oats and 1 1/2 cups oat flour

-Made my own oat flour by putting rolled oats into a high speed blender. Processed lightly, just enough to call it flour.

-Reduced salt to 1/4th tsp

-Instead of coconut milk I used homemade almond milk that had been sweetened with dates and vanilla

-To make flax "egg" the water does not need to be hot

-Was out of date puree so used unsulphured molasses

-Did not add oil/butter

-Did not have enough walnuts so used mixture of walnuts and pecans

-Measured the nuts and dates after chopping them, not before

-Added 1/2 tsp vanilla extract

-Added a heaping 1/2 cup frozen wild blueberries

-After combining the dry ingredients, I stirred in the wet ingredients, then folded in the dates, nuts and blueberries.

-Used a nonstick muffin pan so did not grease it

-Made 10 muffins