Blueberry Corn Bread Morning Muffins
- Number of Servings: 7
Ingredients
1 cup oat flour¼ cup of cornmeal1 tablespoon baking powder3 tablespoon of honey½ cup sweetened almond milk1 large egg 1½ tablespoon extra virgin olive oilHandful of blueberries
Mix together oat flour, cornmeal, baking powder, and salt. Add almond milk, egg, and olive oil into oat flour mixture. Stir in honey. Gently fold in blueberries.
Preheat oven to 350 degrees.
Line muffin tin with muffin liners and bake for approx 10mins to 12mins.
Insert toothpick in center to test for doneness. Toothpick should come out clean.
Serving Size: 6 to 8 muffins
Preheat oven to 350 degrees.
Line muffin tin with muffin liners and bake for approx 10mins to 12mins.
Insert toothpick in center to test for doneness. Toothpick should come out clean.
Serving Size: 6 to 8 muffins
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 5.3 g
- Cholesterol: 30.3 mg
- Sodium: 304.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
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