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5 from 1 vote

Blueberry Oatmeal Muffins

By Nicole Modic ⎯
 May 13, 2019
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BLUEBERRY OATMEAL MUFFINS - INGREDIENTS1 1/4 cup almond flour 1 cup gluten free rolled oats 3/4 cup gluten free flour (I use Bob’s Red Mill 1:1 gluten free flour but any flour should work)1 cup non dairy milk (i use almond milk)1/2 cup maple syrup 2 tsp vanilla extract1/4 cup coconut oil, melted and cooled (avocado oil works well too!)2 tsp baking powder1/4 tsp baking sodapinch of sea salt1 cup fresh blueberries

Tried my hand at some BLUEBERRY OATMEAL MUFFINS, and they turned out perffffff, I couldn’t wait to share with you. The top is crunchy and the middle is soft and juicy from all the bluebs! They are vegan, gluten free, and require only one bowl!!! This recipe makes 8 giant muffins or 12 regular size (I like big ones so 8 works well for me)

BLUEBERRY OATMEAL MUFFINS

5 from 1 vote
Nicole Modic
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Ingredients

  • 1 ¼ cup almond flour 
  • 1 cup gluten free rolled oats 
  • ¾ cup gluten free flour (I use Bob’s Red Mill 1:1 gluten free flour but any flour should work)
  • 1 cup non dairy milk (i use almond milk)
  • ½ cup maple syrup 
  • 2 tsp vanilla extract
  • ¼ cup coconut oil, melted and cooled (avocado oil works well too!)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • pinch of sea salt
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350. 
  • Line muffin tin with 8 liners. 
  • In a medium size bowl, whisk together the melted and cooled coconut oil, maple syrup, vanilla extract, and non dairy milk. 
  • Next, add the rolled oats and almond flour, and mix well. The mixture will be wet at this point. 
  • Then add the gluten free flour, salt, baking powder and baking soda. The dough should be thick now. 
  • Last, gently fold in the blueberries so you don’t break them. 
  • Fill each muffin cup to the top. Sprinkle extra oats on top if you like. 
  • Bake 20-25 minutes, until a toothpick comes out clean. 
  • Mine typically take the full 25 min, but if you make smaller muffins, they will be done sooner.
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Nutrition

Calories: 2507kcal | Carbohydrates: 292g | Protein: 58g | Fat: 137g | Saturated Fat: 51g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 1261mg | Potassium: 1119mg | Fiber: 37g | Sugar: 127g | Vitamin A: 1007IU | Vitamin C: 31mg | Calcium: 1383mg | Iron: 15mg

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I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. These were so so good! My family loved them. I think for the next time, I’ll cut down the maple syrup in half to decrease the overall sugar and calorie content. Hopefully the blueberries will add enough sweetness where my family won’t be able to tell the difference. Thank you for sharing with us your delicious recipes!

    Reply

    • I’m so glad you enjoyed this recipe, Suzan! Thank you so much for making it, and for leaving such a kind review!

    • Woohoo! Lisa, I am so thrilled that this recipe turned out so well for you! Thank you so much for making this recipe, and for the sweet review!

  3. Such a great recipe! I subbed almond oil for the coconut oil, added an extra 1/2c oats & 2 scoops collagen powder. Also used frozen blueberries. It made 12 muffins for me and they turned out great! Definitely will make again.

    Reply

    • So awesome, Kasey! Thank you so much for your review, and for sharing your experience! I’m so glad it turned out so well!

  4. On the coconut oil – you can buy liquid coconut oil (Nature’s Way) so that will save time in not having to melt the coconut oil in this recipe.

    Reply
Hi, I'm Nicole!