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Breakfast for 12

Blueberry Oat Muffins

These oat flour muffins combine blueberries, applesauce, and cinnamon in one bowl before baking into tender breakfast treats.

$0.31per serving $
30 minstart to table
12servings

AmericanVegetarianVeganDairy-freeKid-friendlyBudgetBreakfastsBack to schoolSummer

Ingredients

  • 2 tbsp ground flaxseeds
  • 1 cup unsweetened soy milk
  • 1 tsp white vinegar
  • 1/3 cup refined coconut oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cup oat flour
  • 1 1/4 cup fresh blueberries
  • 1/2 tbsp granulated sugar
  • 1/8 tsp ground cinnamon

Steps

  1. Heat the oven to 375 F and grease or line a 12-cup muffin pan.
  2. Stir the ground flaxseeds, soy milk, and vinegar in a large bowl, then let the mixture stand for 2 minutes.
  3. Whisk in the melted coconut oil, applesauce, sugar, and vanilla.
  4. Stir in the baking powder, cinnamon, baking soda, salt, and oat flour until just combined.
  5. Fold in the blueberries and divide the batter among the muffin cups.
  6. Sprinkle the muffins with the remaining sugar and cinnamon, then bake for 18 to 20 minutes.

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Vegetarian American 30-minute breakfasts 428Kid-friendly American 30-minute breakfasts 283Dairy-free American 30-minute breakfasts 154Vegan American 30-minute breakfasts 38