- Makes 14 muffins
I was in my kitchen one day around breakfast time and I was craving something sweet, hearty and healthy. This recipe is something that was literally thrown together from the ingredients I already had on hand. My inspiration was a left over muesli mix sitting in my cupboard, frozen blueberries and coconut oil. Once you pop them in the oven, your house will smell incredible and bring everyone to the kitchen! I love having a mix of oats, almonds, seeds and dried fruit, but you can also go the pure route of just using oats. Also, if you are trying to watch your sugar intake, I am sure you can cut down the sugar a little and they will still taste great. You could also choose to sprinkle shredded coconut on top to intensify the coconut flavor. —Jacquilyn in the Kitchen
coconut oil, melted
brown sugar, lightly packed
raw cane sugar
1 1/2 cups
whole wheat flour
rolled oats or 1 cup of mixed oats, seeds, nuts and dried fruit (like pumpkin seeds, almonds and cranberries)
1 1/4 cups
- Preheat oven to 350 degrees.
- Line a muffin tin with muffin liners and spray the muffin liners with baking spray.
- Melt the coconut oil and set aside. Place both sugars in a large bowl, add the coconut oil and stir until well combined. Add 1 egg at a time, beating after each addition. Add the vanilla and combine.
- Combine the flour, oats or oat mixture, baking soda, salt, cinnamon and ginger.
- Next, gradually add the dry mix to the wet mix. Then add the almond milk and stir well. Lastly, add the frozen blueberries. (Your batter might turn a little blue at this point. Totally ok!).
- Spoon mixture evenly into the muffin liners and sprinkle with rolled oats.
- Bake at 350 for 25 minutes or until the middle is set and slightly springy.
- Place muffins on a cooling rack, cool for a few minutes and eat!