Blueberry Oatmeal Muffins
These blueberry oatmeal muffins can be made gluten-free or whole grain with a heart-healthy ingredients like coconut oil, applesauce, coconut sugar and either fresh or frozen blueberries. A delicious and healthy treat the whole family will love!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Bake
Ingredients
Scale
For the streusel:
- 1/3 cup pecans, chopped finely
- 1 tbsp coconut oil, solid (or butter)
- 2 tbsp coconut palm sugar (or brown sugar)
For the muffins:
- 1 cup gluten-free flour (or whole-wheat flour)
- 1 1/2 cups rolled oats
- 1/2 cup coconut palm sugar (or brown sugar)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 large egg
- 1/4 cup coconut oil, melted (any oil will work)
- 1/4 cup unsweetened applesauce
- 3/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 400 degrees F.
- Line a muffin tin with paper liners (or silicone liners) or grease well with coconut oil.
- Make streusel by combining pecans and coconut palm sugar. Add coconut oil and use your hands to cut oil into pecan-sugar mixture until it is crumbly.
- Combine flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl.
- In a separate bowl add together egg, melted coconut oil, almond milk, applesauce and vanilla extract.
- Add wet ingredients to dry and stir until just combined.
- Stir in blueberries.
- Fill muffin tins 3/4 full and top with pecan streusel.
- Bake for 20 mins.
- Remove from oven and let sit in tin for 5 mins before removing and allowing to cool completely on a wire rack.
- Store in an airtight container for up to 3 days or freeze for several months.