Imagine a world where you wake up and a delicious healthy breakfast is there waiting for you – you can just grab it and go! Well, it’s possible with these delicious healthy breakfast blueberry oatmeal muffins – you can meal prep them for the week and eat them on the go! These easy oatmeal blueberry muffins are easy to make, flourless and very tasty!
Healthy breakfast Blueberry Oatmeal Muffins
Can we all agree that muffins are a great breakfast? It’s actually true! Especially when they’re made with oats instead of flour and just a little bit of honey or maple syrup instead of 1/2 cup of sugar! That’s right you can actually make muffins that are healthier with these simple adjustments.
Healthy Blueberry Muffin Main Ingredients
Oats. Instead of flour, we use oats in this recipe and they work great!
Yogurt. Yogurt is a great ingredient to use in pancakes and muffins, especially in combination with baking soda/baking powder. It helps make the final product fluffier.
Eggs are absolutely necessary because they’re the biding agent and hold these muffins together.
Blueberries are great in these muffins, but if they’re not in season – you can add any type of fruit or even chocolate chips to these. They’ll have a different flavor, but will also be delicious.
Honey. Or Maple Syrup. You can probably use an alternative sweetener here too – I used honey to make this batch and it was very good.
Healthy Breakfast Blueberry Oatmeal Muffins
Healthy Breakfast Blueberry Oatmeal Muffins! These healthy blueberry breakfast muffins are flourless, refined sugar-free and super delicious. They're a great meal prep breakfast to have on the go, they're not too sweet, but can also go as a dessert when you crave one! Store in the fridge to keep them fresh longer.
Ingredients
- 1 1/2 cup oats
- 2 eggs
- 3 Tbsp yogurt
- 2 Tbsp coconut oil
- 1/2 cup blueberries
- 1 tsp vanilla
- 3 Tbsp honey
- 1 tbsp baking powder
Instructions
In a bowl mix the eggs with the yogurt, honey and melted coconut oil.
Add the baking powder and vanilla. Stir in the oats. Lastly, add the blueberries without overmixing, so you don't break them.
Pour the mixture in muffin cups - you can either line a muffin pan with parchment paper or use silicone muffin cups ( I did this).
Bake at 170 C (around 350F) for 20-30 minutes or until a toothpick comes out clean. Let cool off and enjoy. Keep the leftovers in the fridge for 3-5 days.
Notes
This recipe makes 6 muffins and in my experience a good serving for breakfast would be 2 of those. If you do want to meal prep these for an entire week - double the recipe.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 188Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 62mgSodium 274mgCarbohydrates 26gFiber 2gSugar 11gProtein 5g
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