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
Blueberry Oatmeal Muffins

Preheat oven to 350.


  • 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


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

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  • 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…..