Blueberry Oat Breakfast Muffins

These muffins are sweet enough for kids without a spoon of added sugar. Make a batch on Sunday for the week.

Blueberry Oat Breakfast Muffins

Blueberry Oat Breakfast Muffins

Soft, tender muffins sweetened only with banana and applesauce and packed with blueberries. Perfect for breakfast or lunchboxes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups oat flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 ripe bananas mashed
  • 1/2 cup unsweetened applesauce
  • 3/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup blueberries fresh or frozen

Method
 

  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Mix the oat flour, oats, baking powder, baking soda, cinnamon and salt in a bowl.
  3. In another bowl, whisk the bananas, applesauce, almond milk, coconut oil and vanilla.
  4. Stir the wet ingredients into the dry until just combined, then fold in the blueberries.
  5. Divide the batter among the cups and bake 20 to 24 minutes until a toothpick comes out clean. Cool before serving.

Notes

Keep 3 days at room temperature or freeze up to 3 months.

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