I’ve been getting lazy about the kid’s lunches lately. It’s the end of the school year and I’m DONE. I just don’t have the energy to put any thought into them and quite frankly, if I put a mini bagel with cream cheese in their lunch boxes everyday, they’d be happy as clams. But as easy as that would be, I DO try for a little more variety than that. As I pulled some muffins out of the freezer this AM I realized I am down to just a few more before I totally run dry. My kids despise sandwiches so these are the lifeblood of my lunch game! I ran across this recipe from the Ambitious Kitchen that met all my criteria (low-sugar, nothing processed & have some sort of nutritional value) and thought I’d give it a try. These are gluten-free and dairy free and I’ve gotta be honest, some of the best muffins I’ve ever made (and I make a lot of muffins). The Ambitious Kitchen says that her kids call them “sugar cookie” muffins because they taste like sugar cookies and I have to admit that I most definitely agree!
Blueberry Oatmeal Muffins
Makes 9 Medium-Sized Muffins
- 1 cup + 2 tablespoons oat flour
- 1 cup packed almond meal
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg, slightly beaten
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar (or fresh lemon juice)
- 1 cup fresh or frozen blueberries
- Preheat oven to 350F. Spray 9 holes of a 12 cup muffin tin to prevent any sticking. I use coconut oil spray.
- In a large bowl, whisk together 1 cup of oat flour (setting aside 2 tablespoons for later), the almond meal, salt and baking soda.
- In a smaller bowl, mix together the egg, maple syrup, vanilla, almond milk, olive oil and apple cider vinegar until well combined. Add wet ingredients to the dry ingredients and stir until JUST combined.
- In a small bowl toss the blueberries and oat flour together to coat the berries and gently fold them into the batter, careful not to break them and turn your batter blue!
- Divide the batter evenly between 9 muffin cups, filling 2/3 of the way full. Bake for 18 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.
- Let cool on a wire rack for 10 minutes then remove the muffins from the pan and let cool on the wire rack completely.