To me, nothing says breakfast of champions like oatmeal. And I’m not talking about a plain bowl of oats with some milk and brown sugar. That’s boring. There are so many things to be mixed in with oatmeal, I don’t know why anyone would eat it plain.
Like Peanut butter. Walnuts. Cocoa Powder. Bananas. Chocolate Chips. Blueberries.
Ah blueberries. For some reason my body will crave blueberries and they must be incorporated into everything I eat throughout the day. Like these oatmeal muffins. Biting down into a chewy muffin with the tartness of berries is just what I need to quiet that craving. Until lunch. Then I have to start all over again. Blueberry smoothie anyone?
These muffins are easy to put together, don’t require weird ingredients and they’re a great vegan starter recipe. What do I mean by that? It means if you’ve ever been curious about trying a vegan recipe but worried that it’s going to be “weird” because you aren’t using the usual baking ingredients, then this is the recipe for you. The first time I made them, it never even occurred to me that this was a “vegan” recipe.
This recipe will make 12 muffins, so this is also perfect for anyone looking to speed up their morning routine. I’ll usually take two muffins to go, which can be eaten cold or reheated in a microwave/toaster oven, paired with the nectar of life (coffee) and a small cup of yogurt and I’ll be full right up until lunch time!
- 2 cups rolled oats (not instant)
- 1 cup almond milk
- 1/2 cup unsweetened applesauce
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1/3 cup maple syrup OR 1/4 cup brown sugar
- optional: 1/4 cup chopped walnuts
- 1 cup blueberries
- 12 cup muffin tin OR 8×8 baking dish
- Small & Medium mixing bowl
- Cooking oil spray or muffin tin liners
- Preheat oven to 375. Line muffin pan with liners, or spray with cooking oil
- Combine dry ingredients in medium bowl
- Combine wet ingredients, except blueberries, in small bowl
- Pour wet ingredients into medium bowl and mix together well. Add blueberries and mix gently.
- Ladle mixture into muffin tins, these will not expand much like regular muffins to fill to top of the muffin cup
- Bake for 20-25 minutes until all ingredients have set and oatmeal begins to turn brown