Blueberry Lemon Oatmeal Muffin Cups Recipe

If you’re looking for a healthy grab-and-go breakfast recipe, then you’re in the right place. This recipe from Clean & Delicious on Youtube is not just healthy, but it’s a one-bowl breakfast recipe you can do. You can also store these muffins in an airtight container and keep them in the fridge for up to a week. With this, you can just grab one and go, especially if you’re already running late. And did I also mention that these taste fantastic? You will absolutely love the flavors of these muffins. Learn the full recipe by watching the video below.

Ingredients:

• 3 cups rolled oats
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 1 cup unsweetened vanilla almond milk
• 1 cup plain Greek yogurt (or mashed baba or apple sauce)
• 2 pastured eggs, beaten
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 cup + 2 tbsp monk fruit sweetener
• 3/4 cup blueberries
• 1/4 cup sliced almonds

Directions:

Step 1

Preheat your oven to 350 degrees F and grease your muffin pan. Set aside. Next, combine 3 cups of old-fashioned rolled oats, 1/2 tsp of kosher salt, and 1 tsp of baking powder. Gently toss together to incorporate, then add 1 cup of unsweetened vanilla almond milk, 1 cup of plain Greek yogurt, two beaten eggs, 2 tsp of lemon zest, 1 tbsp lemon juice, and 1/4 cup + 2 tbsp monk fruit sweetener. Stir all together until well combined or until you have a nice, thick batter. Then, toss in 3/4 cup blueberries and 1/4 cup sliced almonds. Give one more stir, just enough to incorporate the blueberries and almonds throughout the batter.

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Step 2

After this, evenly divide the batter into your greased muffin pan. Place them in the preheated 350 degrees F oven and bake for about 25 to 30 minutes or until they have set through and lightly golden brown over the top. After baking, remove them from the pan and let them cool down a bit. Then, transfer them to an airtight container and keep them stored in the fridge for up to a week.

Blueberry Lemon Oatmeal Muffin Cups Recipe