Baked Blueberry Oatmeal Muffin Recipe
3 cups oats
1 cup of unsweetened almond milk
1 cup plain greek yogurt
3/4 cup blueberry
2 eggs
1/4 cup coconut flakes
1/4 cup sliced almond
1/2 teaspoon salt
1 teaspoon baking powder
1 lemon zest + juice
1/4 cup sugar
Preheat oven to 350 degrees F.
Coat a 12-cup muffin pan with butter or coconut oil
In a large bowl combine oats, salt, and baking powder. Then, mix in milk, yogurt, eggs, lemon zest, lemon juice, and sugar. Stir together until you have a thick batter. Finally, add in blueberries, sliced almond, and coconut flakes. Stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and put in the oven for 25-30 minutes or until the muffins are lightly brown on the top.
let it cool completely before removing muffins from the pan and enjoy!!!!
I store my muffins in an airtight container in the fridge where they can last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or put them in the microwave for 20 to 40 seconds.
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