Healthy Cinnamon Blueberry Oatmeal Muffins

It’s been a lovely Sunday so far.

I woke up at 6 am yesterday to head to a HIIT workout, so I missed out on morning cuddles, and a long dog walk with the pups. This morning, I woke up to Grumples licking my face. It’s his way of saying “scoot over and let me in.” Kyle and I took a long walk with the pups this morning, and it was so nice out. Now, I’m finally sitting down with my coffee! Sometimes I just have the urge to blog, so I’m going to share a cinnamon blueberry muffin recipe that I made over the weekend. 

I’ve been pretty vocal about my love for blueberries. I like them best when they are cooked into desserts or tossed into pancakes 🙂 On Friday evening, I decided to bake up some blueberry oatmeal muffins! And they were so tasty! I even threw them into my waffles this morning 🙂

 

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Healthy Cinnamon Blueberry Oatmeal Muffins

Tasty blueberry oatmeal muffins for breakfast, a snack, or dessert! Filled with flavor and the best texture ever. 

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 130 kcal
Author Taralynn McNitt

Ingredients

  • 1 1/2 Cups Quick Oats
  • 1/2 Cup Gluten Free All-Purpose Flour (you can use any flour type)
  • 1/4 Cup Melted Coconut Oil
  • 2 Tsps. Vanilla Extract
  • 1 Tsp. Almond Extract
  • 1 Tsp Baking Soda
  • 1/2 Tbsp Baking Powder
  • 2 Large Eggs
  • 1/4 Cup Swerve (or stevia)
  • 1 1/2 Cups Fresh Blueberries
  • 1/2 Tbsp Ground Cinnamon

Instructions

  1. Preheat oven to 375 degrees

  2. In a large bowl, combine oats, flour, melted coconut oil, eggs, vanilla, almond extract, Swerve, cinnamon, baking powder, and baking soda together. 

  3. Grease a muffin pan.

  4. Carefully, mix the blueberries into the bowl with the muffin batter. 

  5. Evenly distribute the batter into the twelve serving muffin pan. (approximately 1/3 cup) 

  6. Bake 20-23 minutes. All ovens cook differently, so keep an eye on them! They'll be slightly brown around the edges. 

  7. Let the muffins cool in the pan for fifteen minutes. 

  8. Enjoy 🙂 They are really good kept in the refrigerator, or you can store them on the counter for 2-3 days. 

Recipe Notes

This recipe has 130 Calories, 17g Carbs, 3g Fiber, 6g Fat, 3g Protein, 5g Sugar!


Kyle and I have been enjoying these all weekend! I used them for a pre-workout yesterday 🙂 


Questions for you!

  1. Are you a blueberry lover?
  2. Do you want me continue to adding the printable version of my recipes in posts?
  3. What was the last thing you baked?

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