Blueberry Oatmeal Muffins!
These Blueberry Oatmeal Muffins are super moist and delicious. Their soft, fluffy texture is made using oat flour. Oat flour can be easily made by blending oats in your blender. It’s naturally gluten-free and the texture is extremely similar to traditional flour.
These muffins are vegan, gluten-free, and refined sugar-free. They are slightly sweetened with maple syrup. You can enjoy these muffins as is with blueberries, or try experimenting with other berry mixes. I love a mix of blueberries, blackberries, and sour cherries.
I think these muffins are healthy enough to enjoy as part of a quick breakfast, or bring them to lunch or school for an afternoon snack.
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For more muffin recipes, try my Lemon Cranberry Muffins, Chocolate Protein Muffins, or Cinnamon Apple Oat Muffins!
Blueberry Oatmeal Muffins
Ingredients
- 1 ½ cups oat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- ¼ cup almond milk
- 2 tablespoons apple cider vinegar
- ¼ cup maple syrup
- 1 cup plain coconut yogurt
- 1 teaspoon vanilla
- ¾ cup fresh or frozen blueberries
- ½ cup almonds chopped or sliced
- 1 ¼ cups oats
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add the oat flour, baking powder, baking soda, and salt into a large bowl. Mix until fully combined.
- Add almond milk, apple cider vinegar, maple syrup, coconut yogurt, and vanilla. Stir until fully combined and smooth.
- Add the berries, almonds, and oats. Gently stir until combined.
- Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil. Scoop the mixture evenly into each cup.
- Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
