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Blueberry Muffins

Delicious and moist blueberry muffins made with oatmeal and fresh blueberries, perfect for breakfast or a snack.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups quick oats
  • 1 cup unsweetened almond milk
  • 0.5 cup brown sugar
  • 2 tbsp honey
  • 0.5 cup unsweetened applesauce
  • 2 egg whites egg whites
  • 1 tbsp oil coconut or canola
  • 1 tsp vanilla extract
  • 0.5 cup white whole wheat flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup fresh blueberries
  • 1 spray baking spray

Method
 

Preparation Steps
  1. Preheat oven to 400F. Line a muffin tin with liners and lightly spray with oil so they don't stick.
  2. Place oats in a food processor and pulse a few times. Soak oats in milk for about 30 minutes.
  3. In a medium bowl, combine brown sugar, honey, applesauce, vanilla, egg whites, and oil. Mix well.
  4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  5. Mix oats and milk with sugar mixture and stir until combined.
  6. Gradually add dry ingredients to wet mixture; stir until just combined. Fold in blueberries.
  7. Spoon batter into muffin tins and bake for 22-24 minutes. Let cool and enjoy.

Notes

Store muffins in an airtight container for up to 3 days or freeze for longer storage.