I am always on the search for a good muffin and to me that means a big fat muffin like the ones you see in all the coffee shops that you just know are loaded with enough calories, fat and sugar to bomb your day. These Blueberry Oatmeal Muffins deliver; they are gluten-free, dairy-free, sugar-free, homemade and just big enough to make your eyes pop. I like to think of these muffins as a bowl of oatmeal to go, so pack one in your purse, (or fanny-pack) then you always have a healthy snack, that’s what I do.
The secret to this super moist muffin is to start by putting the oats in a bowl, add the milk, give it a quick stir and let the oats soak for about 20 to 30 minutes or until the liquid is absorbed. This method helps to make the muffins moist, so do not skip this step!
And now that my in-house taste tester is looking in the fridge for healthy snacks I am being asked… can I eat this? I can say proudly say YES. So what did he think? He said ‘the muffins are delicious and even took one to snack on while at the coffice and asked me ‘what are we testing next week’…‘oat and pea milk,’ I answered, stay tuned!
Blueberry Oatmeal Sugar-Free Muffins
This recipe makes 10 to 12 muffins
These muffins are perfect for a grab and go breakfast or snack.
1 cup almond milk, or any milk you like
1 cup old-fashioned whole rolled oats
1 1/4 cups gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup coconut oil, melted and slightly cooled
1/2 cup honey or maple syrup
1 egg, large
1 tsp vanilla extract
1 cup fresh or frozen blueberries, if using frozen do not thaw
1. Preheat oven to 425°F. Line a muffin time with liners or spray lightly with oil, I like to use liners then I don’t have to worry about my muffins getting stuck in my old and favourite muffin tin.
2. Soak the oats in milk for about 20 to 30 minutes or until the oats soak up all the liquid.
3. In a large bowl add the flour, baking powder, baking soda, cinnamon, and salt and mix until well combined.
4. In small bowl mix the melted coconut oil, honey, egg, and vanilla.
5. Add the wet ingredients to the dry along with the soaked oats and blueberries. Fold everything together gently just until combined.
6. Spoon the batter into the muffins tin, filling almost to the top. Sprinkle each muffin with some oats. Bake for 5 minutes at 425, then reduce the oven temperature to 350°F. Bake for an additional 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool fin the pan before removing.
Soaking the oats in the milk helps to make the muffins moist and tender, so don't skip that step.
I like to keep my muffins in the fridge but they will stay fresh in an airtight container for about a week or you can store in the freezer.