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