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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Sweet

Keyword: freezer, fruit, vegan, vegetarian

Servings: 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