Oat Bran + Fonio Blueberry Muffins
March 22, 2021 by Max Baroni
These gluten-free oat bran muffins stay mercifully moist through baking and are just sweet enough. We crush some of the blueberries into the batter which gives berry flavor in every bite. The tang of the lemon zest balances the nutty heartiness of the oat bran and fonio, resulting in a satisfying, satiating on-the-go snack or breakfast muffin.
These muffins will last a week in the fridge, if sealed, and come back to life with a quick toast in the oven (and a slather of good butter!) Be sure not to overbeat your mixture as it will result in a denser muffin.
- ⅔ cup plain Greek yogurt
- 2 teaspoons baking soda
- 2 eggs
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- ¼ cup neutral oil
- ½ cup apple sauce
- 1 ½ cups almond flour
- 3 teaspoons baking powder
- 1 ½ cups oat bran
- ¼ cup dry Yolélé fonio, cooked according to package and cooled
- 2 cups blueberries
- 01 .
Preheat the oven to 350°F.
- 02 .
Add yogurt to a small bowl and mix in the baking soda and set aside as it begins to bloom and rise.
- 03 .
In a medium bowl, lightly beat the eggs, sugar, vanilla, lemon zest, oil, and apple sauce until combined.
- 04 .
In a separate bowl, mix together the flour, baking powder, bran, and fonio and set aside.
- 05 .
Slowly add the dry mixture and yogurt alternately to the wet mixture. The consistency should be slightly thicker than pancake batter and have no clumps.
- 06 .
To distribute the blueberries more evenly, lightly smash one cup of blueberries with the back of a spoon or spatula. Mix these back in with the uncrushed blueberries.
- 07 .
Gently fold the blueberries into the batter, be careful not to overmix as it will create a denser muffin.
- 08 .
Spoon batter into oiled muffin tins until even with the tin line and bake for 25-30 minutes.
- 09 .
Remove tin from the oven and let cool for 5 minutes before handling.