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Baked Blueberry Lemon Oatmeal Muffin Cups
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"*You can sub in applesauce or mashed banana for the Greek yogurt, if you want to keep the oat cups dairy free. **Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can use coconut sugar or really any granulated sugar instead of the monk fruit. ***I like to store these muffins in an airtight container in the fridge where they will happily last up to one week. ****To reheat the muffins, you can slice them in half and place them in the toaster"
Difficulty
Easy 👌Preparation
10 min
Baking
30 min
Resting
0 min
Ingredients
2Servings
½ cups
rolled oats
⅛ tsp
kosher salt
⅛ tsp
baking powder
⅛ cup
unsweetened vanilla almond milk
⅛ cup
plain greek yoghurt
⅓
pastured eggs , beaten
⅓ tsp
lemon zest
⅛ tbsp
lemon juice
monkfruit 1/4 cup + 2 tablespoons
⅛ cup
blueberries
⅛ cup
sliced almonds
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Step 1/ 6
Preheat oven to 350ºF and spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
Step 2/ 6
In a large bowl combine oats, salt and baking powder and gently toss together.
Step 3/ 6
Mix in milk, Greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Step 4/ 6
Add in the blueberries and almonds and stir until just combined.
Step 5/ 6
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Step 6/ 6
Cool completely before removing muffins from the pan and enjoy!
Enjoy your meal!
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