Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are perfect to make ahead for a few days of breakfast or snacks. Meal prep has helped me tremendously by eliminating the “What are we eating?” stressors.

I had some Bob’s Red Mill Organic Gluten Free Rolled Oats that were about to expire. I couldn’t let them die. So, I whipped up these delicious Blueberry Oatmeal Muffins and three out of four people in my household loved them.

This morning, I enjoyed them while sipping on my extra strong coffee.

Tomorrow, I will eat them with Greek yogurt. I can also see myself eating them with a glass of cold milk while they are warm. Yumm!

Let me know how you like them. These Blueberry Oatmeal Muffins are definitely a beakfast staple in my house and I make them again and again. It is fun to play around with the flavors too.

Try to substitute the banana with 3/4 cups of pumpkin pure or sweet potato pure for a different take on these delicious muffins.

Here are some other baked goods that you might enjoy: Cranberry Apple Muffins

Here’s the recipe:

Blueberry Oatmeal Muffins

  • Servings: 12 muffins
  • Difficulty: very easy
  • Print

Ingredients

  • 1 banana (mashed) or 3/4 cups pumpkin puree
  • 1 cup cashew milk (almond milk works too)
  • 1 egg
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon coconut oil
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 cups rolled oats (I used Bob’s Red Mill Gluten Free)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup fresh blueberries

Preparation

  1. Pre-heat oven to 350 degrees and spray a muffin tin (12 muffin tin) with cooking spray.
  2. Mash the banana in a large bowl. Add the milk, egg, syrup, vanilla, oil, lemon zest and juice. Whisk well until combined and smooth.
  3. Add the oats, cinnamon, salt, baking powder, blueberries and mix well.
  4. Spoon the oatmeal mixture into the muffin cups.About two spoonfuls per muffin.
  5. Bake for 22-25 minutes or until lightly browned.
  6. Remove and let cool.

*You can use a mini muffin tin for these and make them bite sized*
Enjoy!

Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com

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