Easiest Way to Cook Delicious Oats, Jackfruit and Blueberry Muffins (gluten, egg, sugar free)

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

Oats, Jackfruit and Blueberry Muffins (gluten, egg, sugar free) You can have Oats, Jackfruit and Blueberry Muffins (gluten, egg, sugar free) using 11 ingredients and 9 steps. Here is how you cook that.

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

  1. You need 3 cups of rolled oats (2 cups process into flour in a small blender.
  2. It’s 1/2 cup of shredded coconuts flake (blend quickly in a small blende.
  3. You need 1/2 tsp of salt.
  4. Prepare 1 1/2 cups of jackfruit (process in a blender until smooth) +1/2 cu.
  5. You need 1/2 cup of fresh or frozen blueberries.
  6. Prepare 2 Tsp of freshly grounded flaxseed + 6 Tsp hot water (set aside to.
  7. It’s 1 tsp of vanilla extract.
  8. Prepare 3 tsp of baking powder.
  9. You need 1 tsp of baking soda.
  10. Prepare 90 ml of Apple sauce.
  11. You need 3 of dates (chopped).

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

  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..