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 RECIPE
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
Note: if using coconut oil, bring both oil and applesauce to room temperature to mix well
- cooked oatmeal
- 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…..
DO YOU HAVE A FAVORITE USE FOR OATMEAL?
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.