These are perfect for as an addition to breakfast, an afternoon “pick me up,” or even a post-dinner snack. The batter matches perfectly with the blueberries, and the cinnamon & ginger adds a flavorful addition. I’d recommend folding in some chopped walnuts or pecans, but this is totally optional.
These muffins are dairy-free, consist of mostly whole grains, and are a delicious & healthy portable snack. Serve these as they are or with some almond butter spread on top. The other day my dad was eating a muffin and decided cut it in half horizontally: He preceded to pop both halves in the toaster and spread on some butter & jam; I tried this myself and would highly recommend.
Looking for other muffin recipes? Be sure to taste these Pumpkin Pecan Muffins, these Blueberry & Walnut ones, or this recipe with Strawberry Jam & Almond Butter. Muffins are great to enjoy at home, but they are also especially stellar for when you’re on-the-go.
Blueberry Oatmeal Muffins
- 1 cup whole wheat flour
- 1/3 cup all-purpose flour
- 3/4 cup rolled oats
- 1/3 cup coconut sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon, ground
- 1/2 tsp. ginger, ground
- 1 tbsp. baking powder
- 1 egg
- 1 cup plant milk
- 2 tbsp. applesauce
- 2.5 tsp. vanilla extract
- 1 cup blueberries
Preheat the oven to 400 degrees F.
In a medium bowl, combine all dry ingredients: both flours, oats, sugar, salt, spices, and baking powder. Combine.
In a smaller bowl, whisk the eggs. Add in the milk, applesauce, and vanilla extract. Mix again.
Pour the wet into the dry, and stir. Fold in the blueberries.
Place the batter evenly in 12 muffins tins. Use liners or spray with oil.
Bake for 20 minutes. Enjoy!