Few are the things I love more than muffins.
Since I had a freezer full of local Nova Scotia blueberries, I decided it was high time I throw some into something and these muffins were just what the doctor ordered. They’re quick to make, and you can do it all in a single bowl for easy cleanup! We like to have muffins in the kitchen for mornings when I’m too tired to make breakfast, or when we’re in a hurry. F likes to have a muffin for a pre- or post-dinner snack.
And there’s also the fact that our whole house smells like heaven now.
- 1 1/2 c. quick oats
- 1 c. all-purpose flour
- 1/3 c. brown sugar
- 1 tbsp. baking powder
- 1/2 tsp salt
- 1 tsp. cinnamon
- 1 c. fat-free milk, room temperature
- 1 large egg, room temperature
- 1/3 c. coconut oil
- 1c. berries (we used local blueberries)
Optional, but highly recommend: cinnamon, sugar and honey glaze.
- Mix dry ingredients in a large bowl. Set aside.
- Add coconut oil, milk and egg to dry mix and combine until moistened. *Make sure your egg and milk are room temperature or else your coconut oil will harden!
- Fold in berries – fresh or frozen.
- Fill greased muffin tins or cupcake liners 2/3 full, sprinkle with cinnamon and sugar, drizzle with honey. Bake at 425° for 20-25 minutes.
These muffins freeze beautifully and are perfect for packing in lunch bags, paired with fruit in the morning for breakfast or for a sweet snack after dinner. Basically, eat them always and everywhere you want.