Berries have been my jam lately (pun intended). I have been buying them a ton since they’re in season and well just so good! If you caught my recent post for my Strawberry Rhubarb Pie then you know berries really can make any dessert better. If you aren’t into the whole pie thing and like simpler (and I mean SIMPLE) recipes then I guarantee this will be your new go-to muffin recipe. Not only is it simple, oh wait, I said that already, it’s gluten-free, refined sugar free, oil free, packed with protein, antioxidants, healthy carbs, fiber and lots of other good-for-you stuff. This little muffin doubles not only as a quick snack but makes a great on-the-go breakfast or addition to your morning egg routine (like mine). I love that I can whip up a batch of these in just minutes and then pop them in the freezer to have on hand. This muffin is also very versatile. You can swap out the blueberries and add in chocolate chips, nuts or any other kind of fruit you’d like. How much simpler can it be? Well okay, maybe if you just miraculously opened your oven and there was a warm pan of baked blueberry muffins ready to go but until then heading to the kitchen and baking up a quick batch is the next closest thing…
Easy Oat Muffins with Blueberries
Makes: 12 muffins/Bake time: 25 minutes
- 2 c gluten-free oats
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- pinch of sea salt
- 2 very ripe bananas
- 2 eggs
- 1 c organic plain Greek yogurt (can sub non-dairy yogurt if needed)
- 3 tbsp honey
- 1 tsp vanilla extract
- 1 c fresh or frozen blueberries
- Optional: you can also sub the blueberries for any other berry, chocolate chips, coconut or any kind of nuts.
- Preheat oven to 400F. Lightly grease or line a muffin tin with paper liners (if using liners lightly grease them as well).
- Add oats to a food processor and pulse until a coarse meal forms. Pour oats into a medium sized bowl.
- Add baking powder, baking soda and salt to oats and stir to combine.
- Add the bananas, eggs, yogurt, honey and vanilla to the food processor and pulse until thoroughly puréed. Pour wet mixture into oats and stir to combine.
- Gently fold blueberries and/or other add-ins into batter.
- Using an ice cream scooper or measuring cup scoop batter into muffin cavities filling 3/4 of the way to the top. Bake for 25 minutes or until golden brown.
- Set muffins on a cooling rack and then store in a sealed container in the fridge or freezer until ready to enjoy.