Finding a variety of things to eat for breakfast has always been a struggle for me. Eggs will sometimes bother my stomach so I tend to not make a lot of items heavy on eggs. I have always loved having a muffin with breakfast, but they are often full of sugar and leave me feeling hungry soon after.
These muffins are perfect for a breakfast or snack. Since they have oatmeal and no refined sugar you won’t feel like you are eating cake for breakfast (which I have totally done before haha) and you will stay satisfied longer.
I think one of the best things about these muffins is that they can be frozen for up to 2 months. I freeze them in a resealable bag. When you’re ready to eat them, you can thaw them at room temperature for 30 minutes or microwave them straight from the freezer for about 20 seconds.
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I adapted this recipe from Sara at Dinner at the Zoo.
Preheat your oven to 375 degrees. Grease muffin pan with cooking spray or use muffin liners. Combine all dry ingredients (except coconut sugar) in a large bowl.
In another bowl whisk the milk, egg, oil, vanilla, lemon juice and honey.
Add whisked wet ingredients to dry ingredients. Stir until just combined. Fold in blueberries.
Divide batter evenly into 12 muffin cups. Sprinkle coconut sugar over the tops of the muffins.
Bake for about 20 minutes, or until lightly browned and an inserted toothpick comes out clean.
Healthy Blueberry Muffins
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 1/2 cups rolled oats
- 1/4 cup honey
- 1/3 teaspoon salt
- 1 tablespoon baking powder
- zest of one lemon
- 3/4 cup almond milk or milk of choice
- 2 tablespoons coconut oil
- juice of one lemon
- 2 teaspoons vanilla extract
- 1 3/4 cups blueberries
- 2 tablespoons coconut sugar
Instructions
- Preheat oven to 375 degrees. Grease muffin pan with cooking spray or line with cupcake liners.
- Combine all dry ingredients (except coconut sugar) in a large bowl.
- In another bowl whisk the milk, egg, oil, vanilla, lemon juice and honey.
- Add wet ingredients to the dry ingredients. Stir until just combined. Fold in blueberries.
- Divide evenly into 12 muffin cups. Sprinkle coconut sugar over the top of the muffins.
- Bake for about 20 minutes, or until muffins are lightly browned and a toothpick inserted comes out clean.
Notes
