Monday, September 16, 2013

Blueberry Oatmeal Breakfast Muffins

Healthy Blueberry Oatmeal Mini Breakfast Muffins

These blueberry oatmeal breakfast muffins have been a serious lifesaver these first few weeks of back to school mornings.  Bursting with blueberries, they are healthy, hearty, and delicious served warm.  It feels just like eating a cuter version of your favorite bowl of oatmeal.  No joke.

I made a batch in mini muffin size and froze them three in a snack bag.  Perfect sizing for pulling out and warming in the microwave for a few seconds on hectic mornings.  (And I suggest adding a guiltless dollop of butter to increase their yummyness.)

I’m not a baker by any means, which is to say I have no instinct for whipping up kitchen concoctions.  I looked online at many blueberry muffin recipes and pulled from a few different sources based on what I had in my cupboards.  I’ll share with you how I made these, and if you don’t have the exact ingredients, I hope it inspires you to make something similar to help ease morning stress.

Healthy Blueberry Oatmeal Mini Breakfast Muffins

Healthy Blueberry and Oatmeal Breakfast Mini Muffins

1 1/2 Cup Oats  (I used Bob’s Red Mill 5 Grain Rolled Oats)
1 Cup Almond Milk
1/2 Cup  Packed Brown Sugar
2 tbsp Honey
1/2 Cup Unsweetened Applesauce
2 Egg Whites
1 tbsp oil
1 tsp Vanilla Extract
1/2 Cup 50/50 Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 Cup Frozen Blueberries

If your oats are thick, or rolled, or steel cut, pulse them in a blender a bit to thin them out.  Then, soak the oats in the almond milk for 30-minutes.

In a separate bowl, mix the brown sugar, honey, applesauce, vanilla, egg whites, and oil.  Add in the oats and almond milk (after the soaking time).

In another bowl, whisk together the flour, salt, baking powder, baking soda. 
Add the dry mix with the wet mix.  Don’t over mix, only until just combined.

Fold in blueberries.  (Tip:  If you don’t want the  berries to bleed color or get soggy, toss the frozen berries with a light coating of flour before adding to the mix.  I didn’t, because purple soggy muffins are more fun to eat.)

Spray the muffin tin with cooking spray.  Fill the tins with batter and cook at 400-degrees for 22-minutes.  Makes 24 mini muffins.

Healthy Blueberry Oatmeal Mini Breakfast Muffins

If you’re looking for additional freezer mini muffins, check out these chocolate chip mini muffin and healthy autumn muffin recipes.

How do you save time on hectic mornings?  If you’ve tried any easy breakfast recipes lately, I’d love to hear about them!

Happy stress-free mornings, DIY’ers!

~julee~

10 comments:

  1. yum! these look delish....going to put them on my to-bake list!!!

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  2. Your muffins look delicious!! Thanks for sharing on Tasty Tuesday~ Lynn @ Turnips 2 Tangerines

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  3. they looks so tasty and juicy. I seriously want to bite in those now :-)

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  4. These muffins looks amazing!! I just added this recipe to my must try list. Thanks for sharing :) Whitney @ Polka-Dotty Place

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  5. They look delicious and oh so healthy for you, with plenty of fiber and antioxidants to boot.

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  6. What a yummy and also healthy breakfast proposal! I beg my sun would like it.

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  7. Wow, these sound amazing! I'll be adding frozen blueberries to my grocery list today!

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  8. Made these a few nights ago! They are DELISH :) & Healthy!!! Thanks for the recipe!!

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  9. Made these muffins a few nights ago to have for a healthy breakfast option! Love them!! Thanks for the great recipe!

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