blueberry oatmeal muffins

Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are super fluffy and made with a short list of healthy ingredients. Plus, they pack 3g of protein per muffin. Enjoy!

Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
Fat 4 Carbs 28 Protein 3
Yield 12 1x



  • 1 cup white whole wheat flour
  • 1/2 cup ground oat flour
  • 1/3 cup rolled oats (+ more for topping)
  • ½ cup coconut sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup fresh blueberries (or frozen), + more for topping


  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond milk
  • 1/2 cup mashed banana (or unsweetened applesauce for less sugar)
  • 1/2 teaspoon almond extract
  • 2 tablespoons melted coconut oil


  1. First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray.
  2. Place dry ingredients into a large bowl and whisk to combine.
  3. Then, whisk eggs in a medium bowl and add maple syrup, almond milk, mashed banana, and almond extract and mix until combined.
  4. Add wet ingredients to dry and mix until combined.
  5. Then, add in melted coconut oil and mix again.
  6. Transfer batter into muffin tin, filling each one around 3/4 of the way full. Then, sprinkle on more fresh blueberries, if desired, and sprinkle on some additional rolled oats.
  7. Bake at 350ºF for 20-23 minutes or until you do the toothpick test and it comes out clean.

Nutrition Facts

Serving Size: 1 muffin Calories: 162 Sugar: 15 Sodium: 113 Fat: 4 Carbohydrates: 28 Fiber: 2 Protein: 3 Cholesterol: 31
Author: Lee FunkeCategory: MuffinsMethod: OvenCuisine: American

Keywords: blueberry oatmeal muffins

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