Blueberry Oat Muffins
Did you know you can bake oatmeal into delicious little muffins? The key to these is to soak the rolled oats in boiling water so they soften and make a moist base using very little oil. Pair these muffins with a smoothie for a delicious start to any day.
Servings: 12 muffins
Ingredients
- 2 Tbsp coconut oil, or vegan margarine, melted, plus more for preparing the muffin tin
- 1 cup rolled oats
- 1 cup boiling water
- 1/2 cup non-dairy milk
- 1/4 cup flaxseed, ground
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 cup whole grain flour
- 1/2 cup unrefined sugar
- 2 tsp baking soda
- pinch sea salt
- 1 cup blueberries
Instructions
- Preheat the oven to 400°F. Coat a muffin tin with coconut oil, line with paper muffin cups, or use a nonstick tin.
- In a large bowl, combine the oats and boiling water and stir so the oats soften. Add the coconut oil, milk, flaxseed, vanilla, and vinegar and stir to combine.
- Add the flour, sugar, baking soda, and salt. Stir until just combined. Scoop the muffin mixture into the prepared tin, about 1⁄3 cup for each muffin. Bake for 20 to 25 minutes, until slightly browned on top and springy to the touch.
- Let cool for about 10 minutes. Run a dinner knife around the inside of each cup to loosen, then tilt the muffins on their sides in the muffin wells so air gets underneath. These keep in an airtight container in the refrigerator for up to 1 week or in the freezer indefinitely.
Nutrition
Calories: 146kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 218mg | Potassium: 72mg | Fiber: 3g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 1.4mg
