Go Back
Print
Notes
Smaller
Normal
Larger
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
Print Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
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!