Blueberry Oatmeal Muffins
These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that's gluten-free and dairy-free.
Servings: 9 muffins
Ingredients
Dry Ingredients
- 1 cup oat flour
- 3 tbsp rolled oats
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/4 tsp salt
- 3/4 tsp baking soda
Wet Ingredients
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk or other plant-based milk
- 1 tbsp sesame oil
- 1 tsp apple cider vinegar
- 1 cup blueberries
Instructions
- Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
- Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
- In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it's well combined.
- Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
- Now, gently fold in the blueberries.
- Divide the batter and fill each muffin cup leaving some space at the top.
- Bake in the oven for 20-25 minutes. Use a toothpick to check whether it's fully cooked - with some crumbles still attached.
- Let cool down before eating.
Video
Nutrition
Serving: 1 muffin (3 oz) | Calories: 199kcal | Carbohydrates: 22g | Protein: 6.5g | Fat: 10g | Saturated Fat: 1.4g | Polyunsaturated Fat: 8.2g | Cholesterol: 42mg | Sodium: 194mg | Fiber: 2.9g | Sugar: 10g