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
- 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)
- 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.
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