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


  • 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


  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