Almond Blueberry Oat Muffins

Hey there, fellow food enthusiasts! It's your friendly neighbourhood baker here, ready to share a little piece of my kitchen magic with you. Today, I'm super excited to introduce you to my latest creation: Almond Oats Blueberry Muffins! These muffins are not just any ordinary baked goods - they're a delightful twist on classic flavors, packed with the goodness of flaxseeds, hearty rolled oats, and juicy blueberries. I've whipped up this recipe to bring a bit of joy and health to your mornings or snack times.

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So, grab your apron, and let's get baking! Trust me, your taste buds are in for a treat.

What you'll need

P.S. For exact measurements refer to the recipe card below.

Ground flax seeds for flax eggs, rolled oats, baking powder, sea salt, ground cinnamon, banana, coconut oil, unsweetened almond milk, maple syrup, vanilla extract, fresh blueberries.

Alright, let's dive into the heart of the recipe!

First things first, crank up your oven to 350°F - that's about 180°C for my friends using the metric system. Now, grab a 12/6-hole muffin tin and line it with your choice of paper or silicone liners. I'm a big fan of silicone liners for their reusability, but paper works just fine too.

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Next up, let's tackle the flax eggs. In a small bowl, mix ground flaxseed with water and let it sit. This is your vegan egg substitute, and trust me, it works wonders. While the flax egg is getting ready, take a large bowl and mix your rolled oats, baking powder, a pinch of salt, and a dash of cinnamon. These dry ingredients are the foundation of our muffins.

Now for the wet mix - in a medium bowl, mash up a ripe banana (the riper, the better for natural sweetness), add in your flax egg, melted coconut oil, almond milk, a splash of maple syrup, and a hint of vanilla extract. Mix these together until smooth.

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It's time to marry the wet and dry ingredients. Pour the wet mix into the dry, stirring just enough to form a muffin batter. Here's where it gets blue-tiful – gently fold in those fresh blueberries. Don’t overmix; we want fluffy muffins, not blueberry bread!

Spoon this gorgeous batter into your muffin tin and pop it into the oven for 20-25 minutes. You're looking for a golden brown finish and a toothpick that comes out clean. Once done, let them cool on a wire rack for about 5 minutes.

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Substitutions and Tips

• No almond milk? Any plant-based milk will do. Soy, oat, or even rice milk are great alternatives. In case you are good with dairy then use milk instead.
• If you're not a fan of coconut oil, try using apple sauce for a lower-fat option.
• For those with a sweet tooth, you can adjust the amount of maple syrup, or use agave syrup as an alternative.

Storage Recommendations

• These muffins store well in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
• They're also freezer-friendly! Just wrap them individually and freeze. When you're ready to eat, defrost at room temperature or give them a quick zap in the microwave.

And there you have it, folks - my scrumptious Almond Oats Blueberry Muffins! I hope you enjoy baking these as much as I loved creating and sharing this recipe with you. These little bundles of joy are perfect for a cozy morning breakfast or as a sweet, healthy snack during your busy day. Don't forget to share your muffin masterpieces with me; I always love seeing your takes on my recipes. Until next time, keep spreading the love, one muffin at a time! Happy baking, everyone!

Follow the detailed instructions with exact ingredients measurements mentioned below in the recipe card. Also if you like this recipe, leave a comment and follow us on Pinterest, here.