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Blueberry Muffin Bars

Taralynn McNitt
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! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Servings 12 Muffins

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
 

  • 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. 
  • 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. 
  • Heat oven to 350
  • Fold in the blueberries. 
  • Grease a baking pan with cooking spray and pour in the batter. Use a spatula and spread out the batter evenly. 
  • 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. 
  • Let the bars cool for 20-30 minutes before slicing into twelve bars.
  • I kept mine stored in the fridge only because I love cold bars! 

Notes

Per Serving (Makes 12 Servings)
113 Calories, 12g Carbs, 4g Fat, 5g Protein, 8g Sugar, 2g Fiber