Maybe you are like me and just eat one muffin a day yet you make a big batch of them in order for the recipe to be performed easily. Hence, you put them in the freezer yet the next day, they don’t taste as good as fresh. They are either too dry or too wet. The consistency isn’t the same so it doesn’t make the morning meal something that you want to eat. It makes you want to skip breakfast, which is a BIG no-no.
Fear no more my dear readers. The recipe I’m about to present to you is extraordinarily flavorful day after day. Place them in the freezer and defrost one at night for the next morning. Trust me, my love for oatmeal still exists deep down in my heart and it hasn’t been replaced.
Originally, this recipe inspired by Green Kitchen Stories ,used just some oats and buckwheat flour. But why not make it with all oats and oatmeal flour?
This is what powers me through my first class of the day. Eating one muffin accompanied by a green smoothie is a great”to go breakfast” that can power anyone. It’s also gluten-free which is a plus for all of you who are trying to stay away from gluten for either dietary reasons or health reasons.
Now, I recommend you carry on with the recipe and create a batch of these muffins. Once cooled, place them in a bag to freeze except for 2:one to eat now as a taster and one for breakfast the next morning. Not only will this recipe make you eat your breakfast, it will be the reason you want to get up in the morning.
Blueberry Oatmeal Muffins
- 1 cup Chopped Walnuts
- 1 cup gluten-free rolled oats
- 2/3 cup Oatmeal flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon turmeric
- pinch of sea salt
- 2/3 cup buttermilk
- 1/3 cup olive oil
- 2 mashed bananas
- 4 fresh dates, pitted
- 3 large eggs
- handful frozen blueberries
Preheat the oven to 400°F. Line a muffin pan with paper liners or grease the pan with oil or butter.
Add walnuts and rolled oats to a food processor and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.
In the food processor, mash the dates until they become pasty. Add the banana to the food processor and mix until a thick paste appears. Add buttermilk and oil to the food processor and mix until smooth.
Transfer the banana mixture to the dry ingredients. Add the egg and mix until everything is well combined.
Divide the batter into the muffin tins. Drop a bunch of blueberries on top of each muffin and gently push them down a bit.
Bake for about 18-20 minutes. Best enjoyed still warm from the oven.