Ingredients
• 2 cups rolled oats (gluten-free if needed)
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 2 eggs
• 1 ½ cups milk (dairy, almond, oat, or coconut)
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Optional: ¼ cup chopped pecans or walnuts
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a bowl, mix oats, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, milk, maple syrup, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined.
- Gently fold in blueberries and nuts (if using).
- Divide batter evenly among cups (about ¾ full).
- Bake 20–25 minutes, until set and golden on top.
- Let cool 5 minutes, then remove from the tin. Serve warm or store for later!
✨ Great served with:
• A drizzle of extra maple syrup
• Greek yogurt
• Fresh fruit
💡 Make ahead: Store in an airtight container in the fridge up to 5 days or freeze for longer. Reheat in the microwave or toaster oven.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 22 mins , Total Time : 32 mins , Servings : 12 cups , Calories : 120 per cup , Net Carbs: 16g , Fats: 4g , Protein: 4g