Moist muffins with oats, blueberries, flaxseed, walnuts—perfect for a nutritious start or snack anytime.
# Components:
→ Dry Ingredients
01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup ground flaxseed
04 - 1/3 cup chopped walnuts
05 - 1/2 cup coconut sugar or brown sugar
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon fine sea salt
09 - 1 teaspoon ground cinnamon
→ Wet Ingredients
10 - 2 large eggs
11 - 1 cup unsweetened almond milk or dairy milk
12 - 1/3 cup melted coconut oil or canola oil
13 - 1 teaspoon pure vanilla extract
→ Add-Ins
14 - 1 1/2 cups fresh or frozen blueberries
# Directions:
01 - Set the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, combine oats, whole wheat flour, ground flaxseed, chopped walnuts, coconut sugar, baking powder, baking soda, sea salt, and ground cinnamon. Stir until well blended.
03 - In a separate bowl, whisk together eggs, unsweetened almond milk, melted coconut oil, and vanilla extract until uniform.
04 - Pour the wet ingredients into the dry mixture and gently stir until just combined to avoid overmixing.
05 - Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Transfer to the oven and bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes. Remove and transfer to a wire rack to cool completely.
