I hope everyone enjoyed their Canada Day! Since I had some extra time at home, I did some baking and raw food making for quick snacks during our busy, though short, work week. I’ll be sharing a few recipes with you this week.
People are always asking about healthy and quick snack or breakfast options…here you go! These muffins are quick to whip up on a Saturday morning to start your weekend off right. Double the recipe and store a dozen for a time when you’re in a real pinch, or grab-and-go snacks for work. For a nut-free version, substitute almond milk for coconut milk. To ensure 100% gluten free, use certified gluten free oats. For a vegan spin, substitute the egg for 1 Tbsp ground flax+3 Tbsp warm water, stir and let sit for about 5 minutes, until thickened to egg consistency.
Oatmeal Blueberry Muffin (Gluten-free, dairy-free, refined sugar-free)
- 1 ¼ cups quick cooking oats
- 1 cup Gluten free all-purpose flour (Bob’s Red Mill)
- 1/3 cup Coconut sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup unsweetened almond milk
- 1 egg
- ¼ cup coconut oil (or olive oil)
- 1 cup fresh blueberries, rinsed and drained
Directions
- Combine oats, flour, sugar, baking powder, and salt. Mix in almond milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F for 20-25 minutes. Then let cool for 5-10 minutes before removing from muffin tin. The muffins will crumble if removed prior to this.
- Enjoy! Freeze for quick snack or breakfast options- if they last that long!
Let me know how it works out for you!
Dr. Karen