Blueberry Oatmeal Muffin Cups

The blueberry oatmeal muffin cups recipe is a healthy gluten-free alternative for morning breakfast or snacks anytime.

Ingredients

10 ingredients

Produce

• 1 cup Blueberries

Refrigerated

• 1 1/2 cups Almond milk

Canned Goods

• 1 1/4 cups Applesauce, unsweetened

Condiments

• 1/4 cup Honey

Grains

• 3 cups Oats, old-fashioned

Baking & Spices

• 1 tsp Baking Powder

• 1 1/2 tsp Cinnamon

• 1/4 tsp Salt

• 1/2 tsp Vanilla extract

Nuts

• 1/2 cup Walnuts, ground

Directions

1. Preheat to 350°F and line 2 muffin tins with cupcake holders.

2. In a large bowl, mix together oats, ground walnuts, baking powder, cinnamon, and salt. Then add all of the wet ingredients (almond milk, applesauce, honey, vanilla extract) til thoroughly mixed together.

3. Fold in gently fresh or frozen blueberries.

4. Bake 18-20 minutes. Check by inserting a toothpick and if it comes out clean remove it from the oven and set them in a baking rack for 10 minutes. Your muffins are ready. Serve them right after or store them in an airtight container for up to 1 week.

Tips: I like to double my recipes or use mini-muffin cups and freeze half of the muffins.