This yummy breakfast is easy to make ahead of time so it’s ready for a lazy weekend breakfast. Gluten free and packed with nutritious ingredients, these Blueberry Oat Muffins won’t break the diet!
Happy Monday, everyone! How was your weekend? I ended up getting a surprise 3 day weekend because my nanny family didn’t need me on Friday. I spent the day catching up on blog posts and getting some wedding and house DIY’s done.
I took advantage of having some extra free time on Friday to make these delicious muffins to bring to Andrew’s for breakfast the next day. We don’t get very many days off together, so we always make a special breakfast or go out somewhere.
We are slowly trying to cut gluten out of our diets, and so for awhile our breakfasts have consisted of eggs and bacon most of the time. I’ve been trying lots of different wheat alternatives lately, especially when it comes to breakfast foods.
These muffins use homemade oat flour instead of wheat flour. All you do is some of the oats the recipe calls for and put them in a food processor or blender. Pulse it until the oats are ground up into a flour consistency.
Blueberry muffins have always been my favorite. When I was a kid, my brothers and I used to make them from the boxed mix all the time. It’s always my first choice when it comes to muffins.
Recipe adapted from The Healthy Apple’s Gluten-free Orange Cranberry Oatmeal Muffins.
- 3 cups gluten free oats
- 2 tablespoons chia seeds
- 1 tsp baking soda
- 1 tsp sea salt
- 3/4 cup coconut milk
- 2 tablespoons lemon juice
- 1/3 cup coconut oil, at room temperature
- 1/4 cup agave nectar
- 1 cup fresh blueberries
- Preheat oven to 350 F. Place liners in a 12 count muffin pan or use nonstick spray.
- Place 2 cups of the oats in a food processor or blender. Pulse on high until the mixture forms a flour consistency.
- Place the oat flour you just made in a large bowl along with the rest of the oats and the chia seeds, sea salt and baking soda.
- In a separate bowl, combine the coconut milk and lemon juice and set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.
- Mix well to combine, then add the blueberries. Set aside for 5 minutes.
- Transfer the mixture into the prepared muffin tins.
- Bake for 25 minutes or until golden brown. Keep an eye on them toward the end, they start getting too browned pretty quickly!
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What is your favorite make-ahead weekend breakfast?