Oat Blueberry Muffins

I absolutely love blueberries and love them even more because both my kids will eat them.  Decided to make a healthy treat for the kids.  As many of you know I am not a big fan of wheat or sugar  so I used sprouted oat flour and purred dates instead.  It does make them slightly denser but the liquid and eggs helps make them a bit fluffier.  Makes me feel good that the kids are gobbling up a treat that is filled with wholesome ingredients.

Oat Blueberry Muffins

Ingredients:

·        1/2 cup of butter (cultured butter preferred)

·        ½ cup of applesauce unsweetened

·        1 ½ cups of dates (without pits)

·        4 eggs

·        3 cups of blueberries fresh or frozen

·        1 cup of hemp or almond milk

·        2 tsp. of vanilla extract

·        4 cups of sprouted oat flour

·        4 tsp. of baking powder

·        ½ tsp. of salt

·        ¼ tsp. of cinnamon

Preheat oven to 350 degrees. Combine butter, applesauce, dates, eggs, milk and vanilla in blender until liquefied.  Combine all dry ingredients in large bowl and stir to blend.  To make this milk free substitute the butter for 1/2 cup of sunflower oil. Slowly stir in wet mixture until it is all used and blended well. Stir in blueberries. Pour into muffin pans. Bake for 22-28 minutes depending on your oven, use clean knife test to see if done. Makes 24 muffins.