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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

 

  1. 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.
  2. 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.
  3. Enjoy! Freeze for quick snack or breakfast options- if they last that long!

 

Let me know how it works out for you!

 

Dr. Karen