15 Jun blueberry oat muffins
A way to ensure that you are nourishing your body is to eat seasonally. Eating seasonally simply means that the food you eat is harvested at the time that you consume it. By eating what’s in season, you’ll not only experience better tasting food, but also better nutrition, as the health benefits of what you consume are maximized during the food’s peak season
These blueberry and oat muffins were inspired by the concept of seasonality and offer a sweet yet hearty and nutritious breakfast or snack. Blueberry picking is right around the corner here in New Jersey. If blueberries aren’t your favorite, try them with any seasonal fruits you do like. Also in season right now are peaches, nectarines, cherries, and strawberries.
- 1 ½ cups rolled oats, ground + 1/3 cup for mixing in (separated)*
- ¼ cup unsweetened coconut flakes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 2 eggs
- 1 teaspoon vanilla
- ½ cup coconut oil, melted + 2 tablespoons for greasing pan (separated)
- 2 tablespoons honey, melted*
- 1/3 cup date sugar
- 1 ¼ cup fresh blueberries or preferred fruit
*note: I used raw honey, but melted it in small saucepan on stovetop to create a thinner consistency. Oats should be old-fashioned style, not quick cooking.
Preheat oven to 350 degrees. Grease muffin pan with 2 tablespoons melted coconut oil. Set aside.
In food processor, combine 1 ½ cups oats and coconut flakes. Grind for 5 minutes or until oats are completely ground and mixture resembles a flour. Add oat and coconut mixture to small bowl. To this bowl, add baking powder, baking soda, cinnamon, and salt. Set small bowl aside. These will be the dry ingredients.
In larger bowl, whisk eggs, vanilla, remaining coconut oil, melted honey, and date sugar until completely mixed. With rubber spatula, add dry ingredients to wet and mix just until combined. Fold in blueberries and remaining oats.
Using ice cream scoop, distribute batter evenly into muffin pans. These muffins do not raise much, so each muffin pan can be filled fairly high. Bake for 15 minutes or until inserted toothpick comes out clean.