Blueberry Oat Muffins! No added sugar and only sweetened with honey, vanilla and blueberries! These are great for breakfast or an afternoon snack! We hope you try the recipe!
Friends! Happy September! This is my first baked treat I’ve made in a while. I am finding more freedom with my eating choices. Now that I know what foods affect my body and what foods I crave, I am slowly working certain treats and foods back into my diet. I’m still doing Faster Way to Fat Loss and I am still intermittent fasting (I think I will just continue to do this; this is my lifestyle now). I fast for only 12 to 14 hours now on most days and now I am eating something before I go workout in the mornings.
Blueberry Oat Muffins
I think these Blueberry Oat muffins are going to be great for breakfast or for me before I go workout. They are packed with rolled oats, blueberries and I also added some flax and chia. I’ve also been doing hard boiled eggs for breakfast but sometimes a girl needs something sweet.
So, whether you are making these for a sweet treat, afternoon snack or weekend baking treat, I hope you try the recipe! They are only mildly sweet. I don’t like my muffins to be overly sweet but if you desire more sweetness, simply add more honey. Hope you enjoy!
Blueberry Oat Muffins
Equipment
- muffin tin
Ingredients
- 2 1/4 cups old fashioned rolled oats
- 1/2 cup + 1 tablespoon oat flour or any flour
- 1 tablespoon milled flax and chia seeds blend
- 1/2 cup sliced almonds
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 3/4 cups unsweetened almond milk
- 2 to 4 tablespoons honey depending on how sweet you want the muffins
- 2 large eggs
- 3 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 2 1/2 cups blueberries*
Instructions
- Preheat your oven to 375 F and spray a muffin tin with non-stick baking spray. Using a large mixing bowl, mix together the oats, oat flour, milled flax and chia seeds blend (if using), almonds, cinnamon, nutmeg, baking powder, salt, almond milk, honey, eggs, melted butter and vanilla until combined. Add in 2 cups of the blueberries and mix together one last time.
- Fill the muffin tin with the batter and sprinkle on the remaining blueberries over the top of each muffin. Bake in the oven for about 30 minutes**, or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-10 minutes and enjoy!
