I modified this gluten-free recipe, adding whole wheat pastry flour, because I’m not gluten-free, and I like wheat. I cut the flour down by 1/3 and added more oats & more almond flour, to increase the protein and fiber content.
High Protein Blueberry Oat Muffins with Crumble Topping
• ½ cup gluten-free old-fashioned oats
• ¼ cup (packed) light brown sugar
• ¼ teaspoon kosher salt
• 2 tablespoons chilled unsalted butter, cut into pieces
• Nonstick vegetable oil spray (optional)
• 1 large egg
• ½ cup whole milk
• 6 tablespoons unsalted butter, melted, cooled slightly
• 1 cups Red Mill Whole Wheat pastry flour
• 1/2 cup rolled oats
• ¾ cup raw sugar
• 1 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup fresh (or frozen, thawed) blueberries
Preparation Steps
1. Whisk oats, brown sugar, and salt in a small bowl. Using your fingers, work in butter until no dry spot remains and mixture is crumbly. Cover and chill until ready to use.
2. Preheat oven to 375°. Lightly coat a standard 12-cup muffin tin with nonstick spray, or line with paper liners.
3. Whisk egg, milk, and butter in a medium bowl just to combine. Whisk multi-purpose flour, oats, sugar, almond flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center and add egg mixture. Using a fork, gradually incorporate dry ingredients until just combined; fold in blueberries.
4. Divide batter among muffin cups and top with crumble. Bake, rotating pan halfway through, until crumble is crisp and a tester inserted into the center of muffins comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 10 minutes before turning out.
Estimated: 200 caloriesea; 10g of protein
Modified from: bonappetit.com, http://www.bonappetit.com/recipe/gluten-free-blueberry-muffins-with-oat-crumble?mbid=social_facebook
Moya McAllister 