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Oatmeal Blueberry Muffins

August 30, 2017

I love muffins for several reasons and on the top of the list is I can hide all kinds of good healthy ingredients without my family knowing. That's a win for mom.

2 packs of @naturespathorganic instant Blueberry, Cinnamon, Flax oatmeal
1 cup of coconut flour
2 tbs @gardenoflife flax & chia blend
2 tbs baking powder
1 cup of oat flour
1 tbs vanilla extract
1/4 tsp salt
1/2 cup of almond butter
2 cups of nondairy milk @good_karma_foods 
1/2 cup of frozen blueberries
3 eggs or egg substitute 
2 tbs of melted coconut oil
1/4 cup of maple syrup

Combine all dry ingredients in a mixing bowl and stir. In a separate bowl, combine all wet ingredients except for the blueberries. Mix the combined wet ingredients into the dry ingredients and blend well. Fold in frozen blueberries. Do not over mix or the blueberries will breakdown and turn your muffins blue. While this doesn't change the taste, it will change the look and consistency. .

Pour batter into prepared muffin cups and bake at 350 for 27-30 minutes. I used large muffin forms so my baking time was slightly more. Be careful not to over bake the muffins. The clean toothpick test is a good indicator of when the muffins are finished baking. .

My little one likes a little added maple syrup on top as these muffins are not overly sweet.

 

 

 

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 

 

Eat well, live well, be well savoring the precious present. 

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