Ingredients
Scale
- 3 cups rolled oats
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup unsweetened vanilla almond milk
- 1 cup plain Greek yogurt (or mashed banana or applesauce)
- 2 pastured eggs (beaten)
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/4 cup + 2 tablespoons monk fruit
- 3/4 cup blueberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350ºF and spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter.
- Combine the rolled oats, kosher salt, and baking powder in a large bowl, then gently toss them together.
- Mix in the almond milk, Greek yogurt, beaten eggs, lemon zest, lemon juice, and monk fruit until you achieve a thick batter.
- Fold in the blueberries and sliced almonds until just combined, being careful not to overmix.
- Divide the oatmeal mixture evenly between all 12 muffin cups.
- Bake in the preheated oven for 25-30 minutes or until the muffins are set and lightly golden brown on top.
- Allow the muffins to cool completely before removing them from the pan.
Notes
Let muffins cool completely before removing from the pan. For a dairy-free version, substitute Greek yogurt with mashed bananas or applesauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin cup
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg