Looking for breakfast on-the-go?
What’s better than whole grains, blueberries, and oats all nicely combined and baked for easy grab ‘n’ go?
Who has time to actually eat breakfast let alone make breakfast in the morning? Certainly not me. If i have any chance of ingesting anything before 8:30 AM it’s because i prepped or baked it the day before. I’m sucha planner. I stick with baked goods, yogurt, and smoothies to keep things healthy and nutritious around here. I have some kick ass smoothie recipes to share with you soon so stay tuned!
These muffins were so darn good that Casey and i had no problem polishing off 12 muffins in 4 days. Breakfast? Second Breakfast? Afternoon snack? Yes to all of the above! You know baked goods are delicious when i have trouble keeping them in stock. You know those subpar peanut butter banana muffins i made last week? No you don’t because they’re sitting in a container growing mold. Oh the experimenting.
Pair these Blueberry Oatmeal Muffins with a banana and coffee (or an apple and tea – i don’t judge) and you’ll keep the hunger at bay. Promise.
- 1-1/4 cups white whole wheat flour + 1 Tbsp for tossing blueberries
- 1 cup old fashioned oats
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain greek yogurt
- 1/2 cup unsweetened applesauce
- 1 egg, beaten
- 1 tsp vanilla
- 3/4 cup brown sugar
- 1 and 1/2 cup blueberries (fresh or frozen)
- Preheat oven to 400 degrees.
- Toss the blueberries with 1 Tbsp of flour and set aside.
- Combine flour, oats, cinnamon, baking powder, baking soda, and salt in a large bowl.
- In a smaller bowl, combine greek yogurt, applesauce, egg, vanilla, and brown sugar.
- Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Grease a 12-count muffin tin with cooking spray or use silicone liners like i did. Divide the batter between the 12 muffin slots.
- Place in the oven and bake for 18-20 minutes, until a toothpick comes out clean.