Friday Food-day: Hearty Blueberry Oatmeal Muffins

This has been a really crazy, crazy week. Somehow, even with going down to part-time, I seem to have less and less time to get things done around the house. Also, with no one here to monitor me, it’s very easy to read and crochet my day away 🙂

With living by myself for most of the week, plus wanting something I can easily grab-and-go for either breakfast or a quick snack, I saw this recipe for Hearty Blueberry Oatmeal Muffins and had to try them out.

They are super easy to make, and while delicious they are also really healthy. There is no need for any type of sugar (I promise) especially if you use vanilla almond milk, due to the yummy spices and coconut flakes. The muffins end up being only about 75 calories each, and thanks to the fibrous ingredients and whole grains, they are very filling!

Hearty Blueberry Oatmeal Muffins (Gluten and Dairy free!)

Prep Time: 8 minutes          Cook Time: 25 – 30 minutes          Only ~75 calories each!

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Ingredients:

2 1/2 c gluten-free old fashioned oats (if you don’t have gluten intolerances, regular oats are just as delicious!)
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 c chopped almonds
1/4 c apple sauce
2 c unsweetened almond milk (vanilla almond milk / unsweetened coconut milk / vanilla coconut milk also a possibility)
1/4 c agave maple syrup (or pure maple syrup)
2 c blueberries (I was short on my blueberries, so I added raspberries and strawberries too)
1 egg
2 tbs chia seeds (optional)
coconut flakes (optional)

Directions:

1. Preheat oven to 375* & place liners in muffin tins
2. Combine oats, baking powder, salt, cinnamon, nutmeg, almonds and berries in a large bowl.

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3. Whisk together applesauce, almond milk, egg, chia seeds and maple syrup in a separate small bowl. Pour wet mixture into dry ingredients.

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4. Fill muffin tins 2/3 full with batter.
5. Bake at 375* for 25 – 30 min (or until golden brown).
– If you want to top yours with coconut as I did, sprinkle the tops of your muffins about 5 minutes before taking them out of the oven
6. Allow to cool, then enjoy! (Make sure you keep them stored in the refrigerator)
– If you don’t think you’ll eat them all within about 5 days, I would definitely suggest freezing the rest and then thawing them as needed!

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And there you have it! Deliciously healthy muffins.

Enjoy!

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