I am really excited to share with you one of my favorite recipes, Blueberry Oat Muffins. This is my go-to recipe for a quick and delicious breakfast. The recipe includes coconut oil, whole wheat flour, oats, and organic cane sugar. The muffins are not entirely guilt free {sorry}, but they are much more nutritious than your average blueberry muffin and make a great snack for the kids.

Blueberry Oat Muffins – Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup cane sugar

1/4 tsp kosher salt

2 tsp baking powder

1/2 cup oats

1/3 cup coconut oil {melted}

1 egg

1/2 cup milk {2 %}

1 tsp vanilla extract

1 cup blueberries {fresh or frozen}

This recipe, inspired by Inspired Taste, renders between 9-11 muffins. For even cooking, fill empty muffin tin spots with 1 tbsp water.

When baking with coconut oil, be sure to melt the oil on low heat and remove immediately – cool before adding to egg and milk mixture. For best results, the egg and milk should be at room temperature – this will help prevent the coconut oil from hardening up when mixed together. Lastly, expect the muffin mixture to be thick and produce a bread-like consistency when baked.

Enjoy!

Anna