Blueberry Muffin Bars

The weather is perfect outside today. Kyle and I just got back from a long walk with the dogs, and I could have mistaken the weather for fall. It was breezy, in the upper sixties, and there was zero humidity. I should be outside on the patio blogging, but we are currently addicted to a new show. I’m heading out later this morning for breakfast and church, but we are using up the remaining hour to fit in a new episode. If you’re looking for a new show, I highly recommend watching Ozark!
While we were binge watching Ozark yesterday, Kyle took some time to food prep for the week, and I decided to use up the leftover blueberries and make “something.” I had no idea what I was going to make before I started, and I had no plans of blogging it. But the thing is, it turned out to be a delicious blueberry muffin bar bake, and it would have been selfish of me to not share the recipe with you.

I was going to make pumpkin bars, but I’ll do that this week. I’m sorry, but I cannot wait any longer! I’m craving pumpkin!Β The kitchen was a disaster in my corner because I was just playing around with ingredients. As long as you have oats and blueberries, you’re golden.Β 
I’ve been making so many blueberry recipes this summer, but that is because they are so delicious and seem to be the only fruit that can take away my sugar cravings. I throw them into everything! They’re in my salads, pancakes, waffles, muffins, yogurt, and protein shakes.
Blueberries are rich in antioxidants and filled with vitamins, so they are perfect for adding extra nutrition to your meals.

As soon as the bars had risen, the blueberries were bubbling, and the house smelled so good, I knew this was going to be a recipe for the blog. Nothing better than a successful bake on Saturday πŸ™‚
It was so hard to let the bars cool down before cutting into them. The smell of the cinnamon oats and sweet blueberries were teasing me. Β 
When I was younger, I used to get a latte and a muffin at Starbucks, or at the coffee shop I was working at in high school. I had no idea that those muffins (according to Starbucks website) had overΒ 350 calories, 12g of fat, 55g of carbs, and 29g of sugar! A serving of Ben & Jerry’s ice cream has less sugar than that. That’s when I realized that making your own baked goods is a better idea because you can choose which ingredients you use and how much sugar goes into the muffins. Now, there is nothing wrong with treating yourself to a Starbucks or restaurant muffin at all! I still do it πŸ™‚ I just feel better after eating healthier options.

These blueberry muffin bars are perfect for dessert, breakfast, post workout, pre workout, on the go snacks, or for basically any occasion. I had one with coffee this morning after the dog walk πŸ™‚
Β I was so excited to try them, and so was Kyle! He was hovering behind me with a “can we try them yet” face. Β He’s so patient while I take photos. πŸ™‚ After he tried them, his reaction was a confirmation that I needed to blog the recipe! He LOVED them. He’s a picky eater, so that’s another good sign.
They came out of the pan perfectly πŸ™‚

When I want a sweet glaze, I like to mix protein powder, vanilla extract, almond milk, and meringue powder together for a light glaze.Β It tastes just like icing.Β Β 

5 from 9 votes
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Blueberry Muffin Bars

The perfect healthy blueberry muffin bars for a quick breakfast, snack, or tasty treat! Filled with extra nutrients and sweetened with Swerve! The recipe can be gluten free if you use gluten free oats! 

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Taralynn McNitt

Ingredients

  • 1 1/2 Cups Quick Oats
  • 2/3 Cup Coconut Flour
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Tsp Sea Salt
  • 1 Tbsp Ground Cinnamon
  • 1/2 Cup Swerve
  • 3 Large Eggs
  • 2 Tsps. Vanilla Extract
  • 3 Tbsps. Chia Seeds
  • 2 Tbsps. Melted Coconut Oil
  • 1/3 Cup Unsweetened Almond Milk
  • 1 1/2 Cup Blueberries

Instructions

  1. I used an electric mixer, but you can use a large mixing bowl.

    Add oats, sea salt, coconut flour, ground cinnamon, chia seeds, baking soda, baking powder, and swerve to the bowl and mix. 

  2. Slowly mix in the vanilla, eggs, melted coconut oil, and almond milk in with the dry ingredients. If the batter is too "runny" you can always add in more oats. 

  3. Heat oven to 350

  4. Fold in the blueberries. 

  5. Grease a baking pan with cooking spray and pour in the batter. Use a spatula and spread out the batter evenly. 

  6. Bake for about 22-23 minutes. Keep an eye on it because all ovens cook differently. The sides will start to cook first, so use a toothpick to determine if the inside is fully cooked. 

  7. Let the bars cool for 20-30 minutes before slicing into twelve bars.

  8. I kept mine stored in the fridge only because I love cold bars! 

Recipe Notes

Per Serving (Makes 12 Servings)

113 Calories, 12g Carbs, 4g Fat, 5g Protein, 8g Sugar, 2g Fiber


Questions for you!

  1. Have you ever made up a recipe and it turned out to be amazing?
  2. Favorite restaurant inspired pastry that you like to make at home?
  3. What show are you currently binging?

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