BREAKFAST: Blueberry Muffins

These blueberry muffins are among the healthiest foods I've ever made; they're gluten-free, sugar-free (the refined sugar kind), and oil-free! However, they still taste like regular muffins and can be eaten for breakfast, snack, or dessert!

(This recipe was adapted from Bren Did.)

Ingredients

• 1/2 cup blueberries (or more, if you want more blueberries)

• 2.5 cups oats (1.5 cups ground, 1 cup whole), either steel-cut or old-fashioned

• 2-3 overripe bananas

• 2 eggs, beaten

• 1/3 cup honey

• 3/4 cup milk

• 2 tsp vanilla

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

Equipment

• Muffin tin

• Food processor

• Muffin wrappers

Instructions

1. Preheat the oven to 350 degrees.

2. Blend 1.5 cups of oats in a food processor until it reaches a flour-like consistency.

3. Mash bananas well, they should have no lumps.

4. Add eggs, honey, milk and vanilla. Mix to combine.

5. Add the dry ingredients, including the ground and whole oats. Mix until just combined.

6. Fold in blueberries.

7. Scoop into the muffin tin, lined with muffin wrappers. This should make around 14 muffins.

8. Bake at 350 degrees for 20-23 minutes, or until a toothpick comes out cleanly.