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Ingredients
- 3/4 cup oats
- 1 cup whole wheat flour
- 3/4 cup flour, plus 2 tablespoons
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup egg substitute
- 1/2 cup maple syrup
- 1 cup buttermilk
- 1/4 cup canola oil
- 2 tsp orange zest
- 1 tbsp orange juice
- 1 tsp vanilla
- 1 1/2 cup blueberries
- 1 tbsp sugar
Details
Servings 12
Preparation
Step 1
1. Preheat oven to 400 (I baked at 375). Coat 12 muffin cups with cooking spray.
2. Grind flaxseeds in a spice mill or clean coffee grinder. Transfer to a large bowl. Add dry ingredients and whisk to blend. Whisk eggs and syrup in a medium bowl until smooth. Add buttermilk, oil, zest, juice, and vanilla. Whisk until blended. Add to flour mixture and mix with rubber spatula until dry ingredients are just moistened. Fold in blueberries. Scoop batter into prepared muffin tin. Sprinkle tops with granulated sugar.
3. Bake until lightly browned and top springs back when touched, 18-22 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
Notes: add maple extract. Omitted orange zest and used more vanilla.
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