Blueberry Oatmeal Muffins
Hihi!!! This easy recipe is perfect for the person on the go who wants a healthy snack. I am over grabbing a Luna bar or Kind. Just eeeh too packaged/processed. Not to say you won't see me eating one, just trying to cut way down on anything packaged.
Since I run from classes to clients all day I am always in need of a quick snack for energy. This applies to any job really, running from meeting to clients or having to put together a presentation on an empty belly is nearly impossible. Hangry is a very real emotion. Another reason this is a perfect snack is because I've been craving carb heavy food lately (healthy carbs...I haven't lost my mind) and since blueberries are so perfectly delicious this time of year I've been adding them to everything possible.
This recipe is a modified version of something I saw on Instagram from @rachlmansfield and I'm in love. Not super filling but perfect 3 bite snack for quick energy or a small breakfast.
Here's how I did it:
- 3 cups of GF oats
- 1.5 cups of unsweetened almond milk
- 1 cup blueberries...could have used more though
- 4 tbsp Honey Almond Butter
- 1/2 cup maple syrup
- 1 tsp baking powder
- 1 tsp vanilla
- a few shakes of cinnamon
- 1 scoop vegan protein powder
Melt the almond butter a bit then stir all ingredients together except for oats. I didn't use an electric mixer but I'm sure you could. Once it's all combined, add oats in slowly. Oven should be preheated to 350. Pop them in the oven and cook for 25ish minutes. Check on them to see if sides are browned. If so, they're done!
This recipe made 12 muffins. Eat at room temp on the go or toast for a few minutes and top w/ more almond butter OR maybe your fav dairy free cream cheese if you're feeling crazy ;).