Soft and wholesome blueberry oatmeal muffin cakes made with rolled oats and natural sweeteners. Perfect for breakfast or snacks.

Scale

2 cups rolled oats

1 cup milk (dairy or almond milk)

2 large eggs

1/3 cup maple syrup or honey

1/4 cup coconut oil, melted

1 tsp vanilla extract

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cups blueberries

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1. Preheat oven to 350°F and prepare muffin tin.

2. Blend oats into coarse flour.

3. Mix eggs, milk, syrup, oil, and vanilla.

4. Stir in oat flour, leavening, cinnamon, and salt.

5. Fold in blueberries.

6. Bake 18–22 minutes until set.

Do not overblend oats.

Fresh or frozen blueberries both work.

Cool slightly before serving.