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4.67
from
15
votes
Blueberry Oatmeal Muffins
Discover this simple, wholesome recipe for delicious Blueberry Oatmeal Muffins made with fresh blueberries and whole grains, perfect for a quick breakfast or an afternoon snack.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
20
Calories:
130
kcal
Author:
Chrystal Johnson
Equipment
Mixing bowl
Muffin pan
Paper muffin liners
Ingredients
3
eggs
1 ¼
cups
whole milk
½
cup
raw honey
½
cup
unsweetened applesauce
¼
cup
coconut oil
melted
2
teaspoons
vanilla extract
½
teaspoon
sea salt
2
teaspoons
cinnamon powder
3
cups
gluten free quick oats
2
teaspoons
baking powder
6
ounces
blueberries
¼
cup
sliced almonds
Instructions
Preheat your oven to 350° F and line your muffin pans with unbleached muffin liners.
In a large mixing bowl, whisk together the eggs, milk, honey, applesauce, coconut oil and vanilla until everything is well combined.
Add the sea salt, cinnamon and baking powder and whisk until well combined.
Whisk in the quick oats until well combined.
Gently fold in the blueberries and sliced almonds. The mixture will be runny.
Fill the muffin pan with your blueberry almond oats mixture.
Bake for 30 minutes or until set and cooked through.
Allow your Blueberry Almond Baked Oatmeal Muffins to cool slightly before eating.
Nutrition
Calories:
130
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
26
mg
|
Sodium:
75
mg
|
Potassium:
138
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
65
IU
|
Vitamin C:
1
mg
|
Calcium:
50
mg
|
Iron:
1
mg