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.

The Goods

• 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.

The Deets

1. Mix dry ingredients in a large bowl. Set aside.
2. 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! 
3. Fold in berries – fresh or frozen. 
4. 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. 
5. Devour.

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.