Description
Wholesome, tender muffins made with oat and almond flours, bursting with fresh or frozen blueberries. A balanced breakfast that pairs rustic texture with juicy sweetness and sustained energy.
Ingredients
1 cup old-fashioned rolled oats
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1/2 cup coconut oil (softened)
2 large eggs
1 tsp vanilla extract
1 cup milk
1 1/2 cups blueberries (fresh or frozen)
1/2 cup chopped walnuts (optional)
Instructions
Preheat oven to 375°F (190°C)
Line 12 muffin cups with paper liners
In a bowl, mix oats, almond flour, baking powder, baking soda, and salt
In another bowl, whisk brown sugar, coconut oil, eggs, vanilla, and milk
Fold wet ingredients into dry mixture until just combined
Gently stir in blueberries and walnuts (if using)
Divide batter into prepared muffin cups
Bake 20-25 minutes until golden and a toothpick comes out clean
Cool in pan 5 minutes before serving
Notes
For frozen blueberries, do not thaw before adding to batter
Muffins store in an airtight container at room temperature for 3 days
For extra moisture, add 1/4 cup Greek yogurt to wet ingredients
Nutrition
- Serving Size: 1 muffin
- Calories: 428
- Sugar: 28g
- Sodium: 184mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 75mg