Fit To ⛽️ Fuel You 🧘🏽♀️🚴🏻♂️🏊♀️⛹🏽♀️
These scrumptious and light Blueberry Honey Oat Muffins are made to be the perfect quick grab (and enjoy) breakfast. Full of good stuff that won’t give you a sugar download a few minutes after. They’re made with whole wheat flour, oats and my very favorite, blueberries. Honey 🍯 gives the muffin just the right amount of sweetness 🐝. If you enjoy baked treats, give this recipe for Blueberry Honey Oat Muffins a whirl.
I remember this office building I worked in during the 90’s. There was this little quick-market and they sold blueberry muffins. They were the big kind, filled with blueberries, but also tons of sugar and carbs too. I found them irresistible. They were also the cause of a number of added pounds and the 10:30 burn-out too. This recipe takes out the butter and the white sugar and flour, replaced with whole wheat 🌾 oats and honey. Try them with a bit of bee 🐝 pollen for a sweet crispy topping.
The Recipe
Preheat oven to 425º
Put 1 cup of oats into a small bowl and top with 1 cup of milk. I used 1%, but you can use any kind you like. Let the oats soak in the milk for about 30 minutes.
Into another medium sized bowl, add the dry ingredients. 1 1/4 cup of whole wheat flour, 1 and 1/4 teaspoon baking powder, 1/2 teaspoon each of baking soda, salt and spice. I like to use pumpkin pie spice, but you can use cinnamon or even just nutmeg. Mix to combine.
In another small bowl, mix together 1/2 cup vegetable oil, 1/2 cup honey, 1 egg and 1 teaspoon vanilla extract. Mix well to combine.
Add the wet ingredients to the dry, mix to combine, then add the soaked oats and milk, mix well. Add 1 to 1 1/4 cups fresh or frozen blueberries and mix to combine, carefully not to burst the berries.
Bake
Put paper liners into muffin pans. Fill cups 1/2 full.
If you like, top the muffins with 1/2 teaspoon of bee pollen. This gives the top of the muffin a crunch and slightly sweet topping.
Bake for 20 minutes until a tooth pick test comes out clean and the muffins are set on top.
Let the muffins cool slightly before serving.
Enjoy!
Blueberry Honey Oat Muffins
Ingredients
- 1 1/4 cup whole wheat flour
- 1 cup Quaker Old-Fashioned Oats
- 1 cup milk (skim to whole fat)
- 1 egg
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
Optional
- 1/4 cup bee pollen
Instructions
- Preheat oven to 425º
- Put 1 cup of oats into a small bowl and top with 1 cup of milk. I used 1%, but you can use any kind you like. Let the oats soak in the milk for about 30 minutes.
- Into another medium sized bowl, add the dry ingredients. 1 1/4 cup of whole wheat flour, 1 and 1/4 teaspoon baking powder, 1/2 teaspoon each of baking soda, salt and spice. I like to use pumpkin pie spice, but you can use cinnamon or even just nutmeg. Mix to combine.
- In another small bowl, mix together 1/2 cup vegetable oil, 1/2 cup honey, 1 egg and 1 teaspoon vanilla extract. Mix well to combine.
- Add the wet ingredients to the dry, mix to combine, then add the soaked oats and milk, mix well. Add 1 to 1 1/4 cups fresh or frozen blueberries and mix to combine, carefully not to burst the berries.
- Spoon the batter into paper lined muffin pans. Fill cups 1/2 full.
- If you like, top the muffins with 1/2 teaspoon of bee pollen. This gives the top of the muffin a crunch and slightly sweet topping.
- Bake for 20 minutes until a tooth pick test comes out clean and the muffins are set on top.
- Let the muffins cool slightly before serving.
Karen Harris https://www.bittersaltysoursweet.com
Nutrition Facts
Blueberry Honey Oat Muffins
Serves: 14
|
Amount Per Serving: 1
|
||
|---|---|---|
| Calories | 160 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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