Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Rise & Shine


Issue Date 19 - 25 Aug, 2017 at 2:00 PM

Blueberry Muffin Cookies

Blueberry Muffin Cookies
Ingredients

· 2 eggs
· 1 medium to large ripe banana, mashed
· 1/3 cup unsweetened apple sauce
· ½ cup almond butter or peanut butter
· 1tsp vanilla extract
· 2tbsp melted coconut oil
· 3tbsp maple syrup
· ½ tsp baking powder
· ½ tsp baking soda
· A pinch of salt
· 1½ cups oats
· ½ cup almond, finely ground
· ½ cup oat flour (finely ground oats)
· 3tbsp walnuts, chopped
· ½ cup dried blueberries (or other dried fruit), plus more for topping

Method
Preheat oven to 176°C. In a large bowl, combine eggs and let them rest for about five minutes then mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup, baking powder, baking soda and salt, and whisk thoroughly. Add oats, almond and oat flour, and mix well until just combined. The batter will look a little wet and sticky. Add walnuts and dried blueberries and stir until just combined. Refrigerate batter for a few minutes to harden and lightly grease a baking sheet.
Use a tablespoon or cookie scoop to scoop batter onto your baking sheet then press down slightly with your fingers to spread out a little. They won't expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere. Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges. Let rest on baking sheet for three minutes before transferring to a cooling rack.





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