I needed a quick and easy item to bring to brunch. All of the savory dishes were covered so I needed to cover the sweet without feeling like shit after eating it. It’s low sugar and everyone really liked them.
INGREDIENTS:
3/4 cup of coconut milk
1 cup of old fashioned rolled oats
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup melted & cooled butter I actually used salted butter because that’s what I had and it turned out great!
1/2 cup honey
1 large egg at room temperature
1 teaspoon vanilla extract
1 cup frozen blueberries
DIRECTIONS:
Combine the oats and milk. Set aside for 20 minutes so the oats absorb the milk. Stir the oats and milk halfway through the 20 minutes so you know all the oats are getting soaked.
Preheat oven to 425 degrees. Spray the 12 count muffin pan with non-stick spray. I use avocado oil spray.
Whisk the dry ingredients together, flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk the wet ingredients, melted butter, honey, egg, and vanilla extract together.
Take some of the dry mixture and mix with the one cup of blueberries. Coating the blueberries in flour can help suspend them within the mixture so all your blueberries don’t end up on the bottom of the muffin.
Pour the wet into the dry ingredients, add the soaked oats, and the blueberries. Mix until just combined-careful not to overmix!
Spoon the batter into the lined baking tin. Fill them to the top.
Take a sifter and put a little scoop of sugar into the sifter. Gently sift a small layer of sugar over the top of the muffins. *This is optional.
Bake 5 minutes at 425 then, reduce the temperature to 350 degrees and bake for an additional 16-17 minutes or until a toothpick comes out clean. Allow the cooked muffins to cool on a wire rack.
Enjoy!
I adapted this recipe from Sallys Baking Addiction. She has a great website to checkout with lots of “healthier” takes on recipes!