Baked Blueberry Lemon Oatmeal Muffin Cups

Baked Blueberry Lemon Oatmeal Muffin Cups

Based on 0 ratings
T

The Cook

Community member

"*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
tsp
kosher salt
tsp
baking powder
cup
unsweetened vanilla almond milk
cup
plain greek yoghurt
pastured eggs , beaten
tsp
lemon zest
tbsp
lemon juice
monkfruit 1/4 cup + 2 tablespoons
cup
blueberries
cup
sliced almonds
  • 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!

    Baked Blueberry Lemon Oatmeal Muffin Cups

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!