This is the best Clean Eating blueberry oatmeal muffins recipe because they are soft and fluffy. I put an extra lot of baking powder in them and that does the trick.
I've been on a blueberry muffin kick and have been making and experimenting with whole wheat oatmeal blueberry muffins this week for my family. This recipe is anything but dry. They are SO soft and pillowy. And yes, it really does call for 4 teaspoons of baking powder. This makes the muffins puff up sky high and keeps them from being dense and heavy.
These muffins are so good! The kids eat them up like crazy and it will be hard for you to keep any for later. The second they come out of the oven plan on them being gone and leave you wanting more of them! These muffins are great for breakfast but they are also a great afternoon snack.
These can be a perfect treat to have ready for your children when they get home from school and want a break before jumping into their homework. I think it is important for children to have a break and be able to refresh. Plus, they will think you are the best mom ever if they walk in the door and smell these baking.
The main reason I spent so much effort in developing this recipe is for school lunches. I wanted something I could put in their lunches boxes they would like that had healthy carbs and fruit and no sugar. In their lunch boxes, I just put these clean blueberry muffins, some cooked uncured bacon, and their favorite vegetable. That gets a carb, protein, fruit, and vegetable and they love this lunch.
I usually make them at night after they have gone to bed so they don't eat them before I can pack them for lunch and then I make sure to save some for a quick breakfast the next morning.
The original idea was for them to have these muffins for breakfast one day and lunch the next day, but that never seems to work out because that would require planning ahead and kid's not sneaking these before lunch the next day. Oh well; they don't seem to care that they get them two meals in a row.
Please let me know if you try these muffins and what you think of them.Print
These blueberry oatmeal muffins are made with whole wheat flour, oat flour and honey - so you can feel good eating them.
- Preheat the oven to 375 degrees. Line a muffin tin with baking wrappers or grease the tins well with coconut oil.
- In a small bowl, mix together the coconut milk and lemon juice. Let sit for 5-10 minutes.
- Place the honey, eggs, and coconut oil in a mixing bowl and whisk together until well combined.
- In another bowl, whisk together the whole wheat flour, oat flour, baking powder, cinnamon and salt. Whisk half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture, mixing just until combined - do not over-mix.
- Fold the blueberries into the batter.
- Divide the batter evenly between the prepared muffin tins (tins will be completely full of batter).
- Bake in the preheated oven for 18-20 minutes or until tops are set.
- Let cool for 5 minutes and remove from pan. Store in an airtight container.
For maximum freshness, I like to store these in an airtight container on the counter with a paper towel on both top and bottom. Anything you don't eat in two days, it's best to freeze. Storing them in the fridge does make them last longer, but the texture isn't nearly as good.
Keywords: Soft, Fluffy, Healthy
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