Oats, Jackfruit and Blueberry Muffins (gluten, egg, sugar free)

Name: Oats, Jackfruit and Blueberry Muffins (gluten, egg, sugar free)
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups rolled oats (2 cups process into flour in a small blender; 1/2 cup shredded coconuts flake (blend quickly in a small blende; 1/2 tsp salt; 1 1/2 cups jackfruit (process in a blender until smooth) +1/2 cu; 1/2 cup fresh or frozen blueberries; 2 Tsp freshly grounded flaxseed + 6 Tsp hot water (set aside to; 1 tsp vanilla extract; 3 tsp baking powder; 1 tsp baking soda; 90 ml Apple sauce; 3 dates (chopped)

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

This recipe uses 100% whole grain oats and homemade apple sauce. In order to make them more digestible, I substitute two eggs with fresh grounded flax seeds. Minimal amount of brown sugar (2 tablespoons for 12 muffins) is added to enhance the flavor but you may skip it because Jackfruit is a natural sweetener. Although no dairy products are added, this vegan version of muffins surprisingly smell and taste with buttery aroma with crunchy rolled oats texture. Nothing is more enjoyable than this muffin for a relaxing afternoon tea.

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

1 hour

12 servings

3 cupsrolled oats (2 cups process into flour in a small blender
1/2 cupshredded coconuts flake (blend quickly in a small blende
1/2 tspsalt
1 1/2 cupsjackfruit (process in a blender until smooth) +1/2 cu
1/2 cupfresh or frozen blueberries
2 Tspfreshly grounded flaxseed + 6 Tsp hot water (set aside to
1 tspvanilla extract
3 tspbaking powder
1 tspbaking soda
90 mlApple sauce
3dates (chopped)

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Steps

1 hour

1

In a small blender, blend 2 cups of rolled oats into fine flour. Add these 2 cups of oat flour and 1 cup rolled oats into a large mixing bowl.
2

Blend 1/2 cup of coconut flake into flour and add it into the same bowl for dry ingredients. Add salt, baking powder and baking soda and mix them well.
3

Ground 2 Tsp of flaxseeds into flour and pour it into a cup, add 6 Tsp of hot water. Stir to mix and set it aside to gel. It only takes a few minutes to gel.
4

Preheat oven and set it at 400F by now.
5

Blend one and half cups of jackfruit into puree, add water if the volume is not met. Chop half cup of residual jackfruit into small bite sizes and dump them into another bowl.
6

Once the flaxseed mixture turns into beat egg consistence, pour it into the wet ingredient bowl. Mix well with a spatula.
7

Pour everything from the wet ingredient bowl into dry ingredient bowl. Gently fold to incorporate.
8

Divide the batter into a 12-well muffin pan and add a few blueberries on top.
9

Bake at 400F for 15 minutes then turn the heat down to 350F and bake for another 15 minutes.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on May 28, 2017 01:11

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!