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No-Flour Blueberry and Oatmeal 3-Minute Microwave Muffin

by popvulture  |  Aug 5, 2013

No-Flour Blueberry and Oatmeal 3-Minute Microwave Muffin
  1. PREP
  2. 0 m
  • COOK
  • 03 m
  • TOTAL
  • 03 m

Sometimes I crave a blueberry muffin, even though I know they are diet bombs. Plus, if I bake a tray of muffins, I know I will eat more than one. Here is a healthier version that is easy to make, tasty and filling.

INGREDIENTS

SERVES 1

  • 1/2 cup dry oatmeal
  • 1/2 cup water
  • 1 Egg
  • 1/2 tbsp Organic Raw Honey
  • 1 tsp Baking Powder (aluminum-free)
  • 1 tsp chia seeds
  • 1/5 cup Fresh Blueberries

DIRECTIONS

1 NOTE: I use slow-cook oatmeal because the glycemic load for fast-cook or instant oats is quite a bit higher than that of rolled or steel-cut oats. That means that a bowl of quick-cooking or instant oats might not keep you satisfied for as long as rolled or steel-cut oats would. If you use quick cook oats, you can skip steps 1-3 and just start at step 4 and mix the dry oats in with the other ingredients in the cup.
2 Mix oatmeal, honey and water together in LARGE coffee mug so that all the oats are wet.
3 Cook in microwave for 2 minutes on HIGH until oatmeal is piping hot.
4 Stir oatmeal and let cool for 30 seconds.
5 Mix in baking powder, chia seeds, and fresh blueberries.
6 Stir in 1 raw egg and mix thoroughly.
7 Put back into the microwave on HIGH for about 1 minute. (Watch it carefully - it could overflow!)
8 If the muffin doesn't look firm, put it back into the microwave for another 20 seconds.
9 Once ready, flip mug upside down onto a plate. You can also slice some fresh strawberries to decorate.