HEART-y Blueberry Oatmeal Muffins

Can you believe we’re already half way through February – National Heart Healthy Month!?! I love experimenting with new recipes, especially those that include gluten free heart healthy foods. Finding recipes that fit our gluten free needs as well as our on-the-go lifestyle is always hard and this recipe is a perfect fit!

#HeidiPowell #Hearty #BlueberryOatmealMuffins #HealthyFoods

Combine the dry ingredients together.

Enjoy these yummy muffins as part of a high carb snack or breakfast.  It’s also an easy way to get your kids to eat something made with 3 heart healthy foods that tastes great!  The whole family will love these!

HEART-y Blueberry Oatmeal Muffins

Makes 12

♥ 2 1/2 cups gluten free, old-fashioned rolled oats*
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
♥ 1/4 cup chopped almonds

#HeidiPowell #Hearty #BlueberryOatmealMuffins #HealthyFoods

Combine the wet and dry ingredients together.

1/4 cup natural applesauce
2 cups unsweetened almond milk
1 egg
1/4 cup pure maple syrup
♥ 2 cups blueberries, fresh or frozen (Would be yummy with apples, pears, or berries too!)**

1. Preheat your oven to 375 degrees. Place liners in muffin tins.2. Combine oats, baking powder, salt, cinnamon, nutmeg, almonds and blueberries in a bowl.

3. Whisk together applesauce, almond milk, egg, and maple syrup in a small bowl. Pour into dry ingredients. (NOTE: the “batter” will almost seem soupy. There is no flour to absorb the liquid. Don’t panic, the oats will soak it all up while it’s baking.)

#HeidiPowell #Hearty #BlueberryOatmealMuffins #HealthyFoods

Delicious HEART-y Blueberry Oatmeal Muffins

4. Fill lined muffin tins 2/3 full with batter.

5. Bake at 375 degrees for 25-30 minutes or until muffins are golden brown on top.

6. Allow to cool a bit before serving. You can store these in the fridge in an air tight container. To freeze, allow muffins to cool completely then store in air tight container in the freezer.

Enjoy!

Nutritional information: Each muffin has approximately 138.3 calories, 4.3 g protein, 22.6 g carbohydrates, 3.4 g fiber, and 3.6 g fat.

*Non-gluten free oats can be used if available and you’re not avoiding gluten for health reasons.

**The fruit will naturally sweeten the muffins. If you find you want them sweeter, try adding up to 1-2 tablespoons stevia but we enjoy them with just the fruit.


34 Comments

  1. Sarah - October 3, 2014

    Just made these and they are amazing!!! I added chia seeds, sunflower seeds, flax seed meal, pureed fresh apple (instead of apple sauce), and extra nuts. Can’t wait to make them again.

  2. Kristi - September 24, 2014

    These look fantastic! Can anyone tell me if using soy milk instead of almond milk will work? Will the muffins still bake up firmly without the almonds? Unfortunately I am cursed with tree nut allergies. :-(

  3. Jessie - September 24, 2014

    Just wondering what the macros are for the blueberry/oatmeal muffins ???? Thanks :)

    • Team Powell - September 25, 2014

      This info has just been added to the post. Thank you for letting us know it was missing! :)

  4. Kristjana - August 4, 2014

    I put one cup of the oatmeal into my vitamix and turn it into flour then I use a big baking dish instead of muffin tins. My family loves this recipe I just made it with bananas the kids are attempting to be patient while we let it cool. Thanks for a great recipe!

  5. Joy - April 24, 2014

    These look yummy! Do you have to nutrition facts for these? Thanks!

  6. Leslie - January 6, 2014

    Heidi I made your muffins today and they stuck to the paper liners. Your recipe didn’t say to spray the liners. Do they normally stick or should I have baked them longer. I let mine cook the full 30 minutes and since there was no flour I had no way of telling if they were done. Any tips? Your recipe also doesn’t state how many muffins and I got 17 muffins filling the liners 2/3 full which made them around 85 calories each. Is this correct? Thank you for posting all your great recipes. I am following Chris’s carb cycling and have lost 9 lbs. so far. Very easy to follow but I am always looking for new recipes to keep it from being boring.

  7. Michelle - January 2, 2014

    Hi Heidi xx Firstly congratulations!!! What a beautiful addition you have x I’m starting the Turbo cycle and balk at the thought of anything non breakfast for breakfast ie veggies!!! I’m planning on oatmeal or porridge as we call it in the uk and wonder if I could use one of these for my breakfast on either days? Xxx

  8. Stacy - November 27, 2013

    How would I incorporate these into a high carb snack or breakfast? How many muffins could I have and what else would I need to eat?

  9. Lauren - October 26, 2013

    What’s the calorie count of the blueberry oatmeal muffin

  10. Audrey - October 22, 2013

    Just made these tonight. DELICIOUS :) thanks for the recipe!

  11. Kate P - October 11, 2013

    I’m so excited to make these this weekend! I keep looking for great, healthy, on-the-go breakfast and snack options that I can take to the gym before work. Thanks for posting this!

  12. Alison - October 5, 2013

    These sound really yummy, but I don’t like make strip..do you have an idea for a substitute that would make them equally good?

  13. Kimberly - October 4, 2013

    What can I use in place of eggs for some of your recipes? I have a child that has egg and peanut allergies.. Im trying to lose weight and eat healthy for not just me but my whole family..:) I have a hard time losing weight no matter how much i excercise and diet. thanks in advance! -Kim

  14. Tracy - September 29, 2013

    How do I keep these from sticking to the paper muffin liners? I feel like I had to bake these forever for them to finally brown and not be so gooey in the middle. Suggestions please?

  15. Joana Bonn - September 26, 2013

    Quick question, I am allergic to almonds, what could I substitute the almond ingredients with?

  16. Jean - September 21, 2013

    Just what I’m looking for a good healthy muffin recipe. I wish you would publish a cookbook with more recipe ideas for low carb and high carb days. I’m especially interested in more ways to get my morning vegetables in. Thank you for all the inspiration you and Chris give to others.I am 65 years old and have been trying to loss weight all my life,this diet is finally something I can follow! I have already loss 12 lbs in the first two weeks. Thank you both I am so excited!

  17. stacy inscore - September 13, 2013

    Love the recipe! My attempt made 21 muffins though?

  18. Mari - August 21, 2013

    Hi, Heidi! I love the recipe, it seems delicious with the blueberries!
    Do you think you could tell me the nutritional facts for this recipe?
    Also, blueberries are really expensive and hard to find where I live, what fruits do you think I could replace them with?

    Thank you so much!
    Mari

  19. Tina Francis - August 11, 2013

    I just made these… YUM!!! I love them. Thanks :)

  20. April - August 9, 2013

    Making these today! A few without berries too

  21. Renata Marie - August 8, 2013

    Can you substitute light coconut milk instead of the almond milk?

  22. Christie - August 8, 2013

    I made these yesterday and enjoyed them for breakfast! Such an awesome recipe, thanks for sharing. #happyHEART

  23. Christy Morris - August 8, 2013

    I am definitely making these this week!

  24. Amanda Rose - August 8, 2013

    I just popped these in the oven. Can’t wait for the final result!

  25. Samantha Schneider - August 8, 2013

    I made this recipe a few days ago. It was delicious! Thanks for sharing this recipe with all of us!

  26. Patti Crowell - August 4, 2013

    I made the recipe exactly as written, but it made more than 12. Did I do something wrong?

  27. admin - July 26, 2013

    Maybe! Give it a try!

  28. TiffanyGrace - July 14, 2013

    For a snack would you count this as the carb and still need to eat a protein with it or is this considered a complete snack? If you need a protein with it do you have any suggestions. thanks!

  29. Nancy Yoakum - June 24, 2013

    These look so delicious, I can’t wait to make them for a high carb day :) Thanks for sharing this recipe!

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