Oatmeal Blueberry Muffins
These moist and delicious blueberry muffins are wholesome enough for breakfast, yet sweet enough to enjoy as a snack. Made in one bowl, they are quick to prepare and can be easily frozen for later.
Instructions
- 1
In a large bowl, mix together the ground flaxseeds (2 tbsp), unsweetened soy milk (1 cup), and white vinegar (1 tsp) and allow it to sit for 5 minutes to slightly thicken.
- 2
Lightly grease or line a muffin pan and preheat the oven to 375°F (190°C).
- 3
Returning to the bowl, add the refined coconut oil (0.33 cup), unsweetened applesauce (0.5 cup), granulated sugar (0.5 cup), pure vanilla extract (1 tsp), baking powder (1 tsp), ground cinnamon (0.5 tsp), baking soda (0.5 tsp), and salt (0.25 tsp). Mix well.
- 4
Then add the oat flour (2 cup) and mix until combined.
- 5
Place roughly tbsp (1) of batter into each muffin. This helps to create a 'buffer' so that the [fresh blueberries] don't sink to the bottom.
- 6
To the remaining batter, add the fresh blueberries (1.25 cup) and gently stir them through. Divide the rest of the batter evenly into the muffin wells to fill them up.
- 7
For the optional topping, mix the granulated sugar (0.5 tbsp) and ground cinnamon (0.125 tsp) in a small bowl and then sprinkle over top of the muffins.
- 8
Bake the muffins on the middle rack of the oven for about 20 minutes. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition Facts
Per portion