Baked Blueberry Lemon Oatmeal Muffin Cups
Ingredients
-
3
cups
rolled oats
-
½
teaspoon
kosher salt
-
1
teaspoon
baking powder
-
1
cup
unsweetened vanilla almond milk
-
1
cup
plain Greek yogurt or mashed banana or applesauce
-
2
large
eggs
-
2
teaspoons
lemon zest
-
1
tablespoon
lemon juice
-
¼
cup + 2
tablespoons monk fruit
-
¾
cup
blueberries
-
¼
cup
sliced almonds
Instructions
- Preheat the oven to 350ºF and prepare a 12-cup muffin tin.
- In a large bowl, combine oats, salt, and baking powder.
- Mix in almond milk, Greek yogurt, eggs, lemon zest, lemon juice, and monk fruit until a thick batter forms.
- Gently fold in blueberries and sliced almonds.
- Divide the batter evenly among the muffin cups.
- Bake for 25-30 minutes until set and lightly golden.
- Allow to cool before removing from the pan.
Nutrition Facts (estimated)
Servings
12
Calories
134
Total fat
5g
Total carbohydrates
17g
Total protein
7g
Sodium
142mg
Cholesterol
28mg
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