These muffins are super filling and a great source of fiber! Also, they habe blueberries, so what could be bad?! Great for sharing, or for keeping all to yourself, the whole family is sure to love these.
Blueberry Oat Muffins
These muffins are super filling and a great source of fiber! Also, they habe blueberries, so what could be bad?! Great for sharing, or for keeping all to yourself, the whole family is sure to love these.
Servings: 12 muffins
Calories: 163kcal
Ingredients
- 2 tbsp Coconut oil melted
- 1 cup Oats preferably instant oats
- 1 cup Boiling water
- 1/2 cup Plant milk of choice
- 1 cup Blueberries
- 1/4 cup Ground flaxseed
- 1 tsp Vanilla extract
- 1 tsp Apple cider vinegar
- 1 1/2 cups All-purpose flour
- 1/2 cup Sugar
- 2 tsp Baking soda
- 1 pinch Salt
- 1 tsp Cinnamon
Instructions
- Preheat oven to 400° and prepare a muffin tin (you can use a lined, nonstick, or greased tin)
- Stir oats and boiling water in a large bowl until the oats are softened
- Stir in coconut oil, milk, flaxseed, vanilla, and vinegar until well combined
- Mix in the dry ingredients, and then gently fold in the blueberries
- Adjust flavors as needed
- Scoop about ⅓ of the batter into each section of the tin and bake for 20-25 minutes
- When muffins are lightly browned, but still light to the touch, remove and cool for at least 10 minutes
- Enjoy!!
Notes
Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months
Nutrition
Sodium: 202mg | Calcium: 29mg | Vitamin C: 1mg | Vitamin A: 7IU | Sugar: 10g | Fiber: 2g | Potassium: 78mg | Calories: 163kcal | Saturated Fat: 2g | Fat: 5g | Protein: 3g | Carbohydrates: 28g | Iron: 1mg
Date: Apr 15, 2020
AUTHOR: Emma the FoodieJew