Saturday, March 1, 2014

Whole Wheat Blueberry Oatmeal Muffins

The snow and absolute bone chilling cold last week had me going completely nuts! Like climbing the walls, pacing the floors, jumping rope in the house (yep…did it), CRAZY. And what is a fidgety, ball of energy like myself supposed to do when she is cooped up in the house with her two equally hyper children for days on end?

Bake.

It’s kinda my thing.

I can’t explain why…there is just something about creating delicious treats from items pulled from the pantry, freezer, and or fridge, that fulfills my antsy-pants soul.

This is a healthy recipe that you can feel good about tucking in your children’s  lunches…or nibbling on while watching HGTV or Food Network midmorning (my picks…maybe you prefer Maury. Who am I to judge?).

muffins 1

1 1/2 cups whole wheat flour

1 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda'

1/2 teaspoon sea salt

1 cup whole milk (room temperature)

1/2 cup pure maple syrup

1/4 cup coconut oil (melted, or in its liquid state)

2 eggs (room temperature)

1 teaspoon vanilla

1 cup of fresh (or frozen, thawed) blueberries

Preheat oven to 350 degrees.

In a large bowl sift together the dry ingredients.

In a medium bowl combine the remaining wet ingredients, except blueberries. Whisk together, until everything is well incorporated.

Make a well in the center of the dry ingredients.

Add the wet ingredients, and fold gently until just combined.

Add the blueberries and carefully fold them into the batter, trying not to break them.

Pour 1/4 cup of batter into each of 12 lined muffin cups.

Bake for 18-20 minutes.

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