Flourless Blueberry Muffins

Updated: Nov 2, 2020

With the shortage of flour at the grocery store these days, one has no choice but to get creative.... I've been experimenting with pantry staples and the result has left the entire family begging for more!

Maple sweetened blueberry muffins came together in under 10 minutes, and are basically reconstructed oatmeal so you can actually feel good about enjoying them!


  • 1.5 cups organic oats, ground to "flour"

  • 1/2 cup finely ground almonds

  • 1/2 cup finely ground hazelnuts

  • 1tsp baking soda

  • 1/2 tsp salt

  • 1 tsp apple cider vinegar

  • 1/3 cup happy maple robuste

  • 1 cup milk of choice

  • 1tbsp olive oil

  • 1 tsp vanilla extract

  • 2 eggs

  • 1 cup frozen blueberries


** I made these in the food processor so no additional bowls, no messes! If you don't have a food processor it will be tough to get the oats ground finely enough, but is still possible with a nutribullet or something similar!

  1. Pre-heat the over to 190 celsius

  2. Grind the oats in a food processor until they're more or less ground into flour (I didn't manage to get them as fine as flour, but the result was just a bit rougher- still fluffy though!)

  3. Add the ground hazelnuts and ground almonds to the ground oats and pulse in the food processor a few times

  4. All all the rest of the ingredients EXCEPT the blueberries. Pulse until blended.

  5. Stir in blueberries at the end

  6. Divide the batter evenly in a 12 muffin pan

  7. Bake the muffins for 20 minutes, let cool and ENJOY

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