Are you making oatmeal for breakfast? What a stupid question! Chances are pretty good you are or will be soon, especially if you live with a triathlete. So, just make an extra cup for leftovers and you can whip up these yummy blueberry oatmeal muffins in a flash! Or, if you’re just looking for a better way to sneak oatmeal into your life or your family’s…..
- Blueberry Oatmeal Muffins
Preheat oven to 350.
INGREDIENTS
- 1 cup whole wheat flour (you can also use almond, chickpea, or coconut flour if you prefer)
- 3/4 cup brown sugar (I use 1/2 cup if using almond, chickpea, coconut, or other flour with a higher sugar content)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup coconut oil melted – or you can use butter or other choice of oil
- 1/2 cup applesauce – or you can use 2 eggs or a mashed banana if you prefer
- 1 cup cooked oatmeal
- 1 tsp vanilla
- 1 cup wild blueberries – organic frozen are great
PREPARATION
In one bowl mix:
- whole wheat flour
- brown sugar
- baking powder
- baking soda
In mixer or another bowl mix:
- coconut oil
- applesauce
Note: if using coconut oil, bring both oil and applesauce to room temperature to mix well
- cooked oatmeal
- vanilla
- blueberries
- Combine both bowls
Note: the dough will be a bit loose – do not add any other liquids or it will not cook correctly – it should be sticky, not smooth
- Line muffin tin with baking cups
- Pour batter into cups – about 3/4 full
- Bake at 350 for about 20 minutes
Feed to husband, family, yourself, and everyone will want seconds! Enjoy…..
– DANA
DO YOU HAVE A FAVORITE USE FOR OATMEAL?
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Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.
They sound great and easy. Always looking for other uses for oatmeal. Thanks.
Thanks Trudy. I’m not a big plain oatmeal fan, but know I should eat it more. This works well for me.
Yes, we always have loads of oatmeal around here and this recipe sounds great. I try to avoid gluten and dairy and appreciate the substitution options you provided for the ingredients too!
Hi Shira. Hope all is well. I’m not the biggest oatmeal fan, so these are a great way for me to enjoy. You’re most welcome re the substitutions.
Hi Dana, My husband sent me the link to your recipe. The first first attempt I used steel cut oats and it took and extra 15 minutes to bake. They still weren’t of a muffin consistency but very tasty. So I tried again with rolled oats thinking that might have been my issue. These seem to be having the same issue. They are sooooo very yummy but not turning out. Any suggestions?:(
Darla
I am so sorry they are taking longer to bake. I use whatever oats I have made for breakfast. But I will say I did make a mistake and leave out, using applesauce or banana may require more cooking time. My muffin tins are basic size not the really big ones they are making now. I use a basic old pan with recyclable liners that both cook fast. They are a dense muffins and stay moist in the center. Let me know if this helps.