Insanely Good Blueberry Oatmeal Muffins
User Reviews
4.9
Insanely Good Blueberry Oatmeal Muffins
Description
Insanely Good Blueberry Oatmeal Muffins are made by soaking quick oats in almond milk to soften them before combining with a mix of brown sugar, honey, applesauce, and egg whites for a naturally sweet and moist base. The dry ingredients include white whole wheat flour, baking powder, baking soda, and salt to provide structure and leavening. Fresh blueberries are folded in for bursts of juicy flavor. The batter is spooned into a muffin tin and baked at 400°F for about 22 to 24 minutes, resulting in muffins with a tender center and lightly crisp edges.
The combination of quick oats and whole wheat flour gives the muffins a hearty texture, while the natural sweeteners balance the oats' nuttiness. These muffins can serve as a wholesome breakfast or a filling snack. The method ensures the oats are well-hydrated, which enhances the muffins' moistness and chew.
Refrigerate the muffins for up to five days to keep them fresh. They can be enjoyed warm or at room temperature. Their texture and flavor make them suitable to pair with tea or coffee or to pack as a grab-and-go option.
Ingredients
- 1 1/2 cups quick oats
- 1 cup almond milk or milk of choice, unsweetened
- 1/2 cup brown sugar (unpacked)
- 2 tbsp honey
- 1/2 cup applesauce unsweetened
- 2 egg white
- 1 tbsp neutral cooking oil such as coconut or canola, generic cooking oil
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries fresh
- baking spray
Instructions
- Preheat oven to 400F. Line a muffin tin with liners and lightly spray with oil so they don't stick.
- Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
- Wet Ingredients: In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
- Dry Ingredients: In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
- Combine oats and milk with sugar, applesauce mixture and mix well.
- Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
- Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!
Notes
- Soak the oats in milk for at least 30 minutes to achieve a tender texture.
- Store baked muffins in the refrigerator for up to 5 days to maintain freshness.
- Use fresh blueberries for best taste; avoid overmixing to keep them intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 127kcal | 6% |
| Carbohydrates | 28.5g | 10% |
| Protein | 3g | 6% |
| Fat | 2.5g | 4% |
| Sodium | 222.5mg | 9% |
| Fiber | 2.5g | 10% |
| Sugar | 17.5g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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