It’s that time of year when the days are short, but without much sun to cheer things up, they can feel pretty long. You know what I mean?
These Blueberry Oatmeal Power Muffins are a perfect pick-me-up kind of recipe.
Muffins are one of my favorite things to make in the kitchen, especially on a dreary winter day. They are so quick, so easy, and yet so delicious and satisfying. Best of all, the kids eat them without a fuss. These muffins are healthy enough that I feel good about handing them out to all the kids and even letting them come back for seconds.
I call them “Power Muffins” because they are packed with nutritional goodness. With spelt flour and oatmeal, you get a good serving of whole grains. The blueberries and lemon add flavor and a lot of healthy antioxidants. They are lightly sweetened with bananas and maple syrup and spiced with cinnamon. It all adds up to a really delicious muffin that goes a long way towards powering you up for the day.
The kids love these healthy muffins and so do I!
With this recipe, you can make 12 standard muffins, or you can make a big batch of mini muffins, which are perfect for quick snacks and lunchboxes. I like to double the recipe and put some in the freezer for later. Frozen muffins are easily reheated in the microwave or toaster oven. When we hit a midday slump, I love to be able to pull a few of these out of the freezer and cheer everybody up with a nutritious snack.
Blueberry Oatmeal Power Muffins make a great snack, but they also make a great breakfast. Pair these with a piece of fresh fruit, and you have a very simple, filling breakfast.
This is one of my family’s favorite recipes and I’m so happy to be able to pass it along to you!
Blueberry Oatmeal Power Muffins
Ingredients
- 1/2 cup rolled oats
- 1 cup whole grain spelt flour
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon lemon zest
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 egg
- 1 cup mashed ripe bananas
- 1 cup frozen blueberries
- 1/4 cup rice milk (or any milk)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin or a 24 cup mini muffin tin.
- In a medium bowl, whisk together all of the dry ingredients. In a separate bowl, beat together all of the wet ingredients. Make a well in the center of the flour mixture and pour the wet ingredients into it. Combine the ingredients quickly, being careful not to over mix. Gently fold in the blueberries. If the batter is dry, add in more liquid a tablespoon at a time. The batter should be thick and lumpy, not smooth.
- Spoon the batter into the muffin tins, filling them about 2/3 full. Bake approximately 20 minutes or until golden and the tops spring back when lightly touched.
Kathryn says
These sound amazing. PS. Your food photography is beautiful!
Shelley says
Oh. My. Goodness. These pictures make me want to lick my computer screen. Putting this on my shopping list asap. Thanks for sharing!
Tess @ Tips on Life & Love says
These blueberry muffins look delicious! I’ve never tried rice milk, though. Does it make the muffins taste any different as opposed to using regular milk?
Kaye says
When I press print I just get a blank page?
Jane says
I tried these and everyone liked them! I have never cooked with coconut oil before–does it matter if you use refined or unrefined? It was a little difficult to mix. Will double recipe next time.
Jade says
Here is my link to where I shared your recipe!
http://mehaffeymoments.blogspot.com/2014/03/blueberry-oatmeal-power-muffins.html
Thanks!
Jade says
Hi… I just wanted to let you know that I LOVE these muffins and have made them twice this week! Perfect for on the go busy Moms.
In your f.a.q. is saw that it is ok to use one of your photos as long as I link back to you…so I am going to post on my blog about these amazing muffins!!!
Thanks!