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Healthy Cinnamon Blueberry Oatmeal Muffins

Taralynn McNitt
Tasty blueberry oatmeal muffins for breakfast, a snack, or dessert! Filled with flavor and the best texture ever. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12 Muffins
Calories 130 kcal

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
 

  • Preheat oven to 375 degrees
  • In a large bowl, combine oats, flour, melted coconut oil, eggs, vanilla, almond extract, Swerve, cinnamon, baking powder, and baking soda together. 
  • Grease a muffin pan.
  • Carefully, mix the blueberries into the bowl with the muffin batter. 
  • Evenly distribute the batter into the twelve serving muffin pan. (approximately 1/3 cup) 
  • Bake 20-23 minutes. All ovens cook differently, so keep an eye on them! They'll be slightly brown around the edges. 
  • Let the muffins cool in the pan for fifteen minutes. 
  • Enjoy :) They are really good kept in the refrigerator, or you can store them on the counter for 2-3 days. 

Notes

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