Healthy Blueberry Oatmeal White Chocolate Muffins

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Healthy Blueberry Oatmeal White Chocolate Muffins

These Healthy Blueberry Oatmeal White Chocolate Muffins are the perfect grab-n-go breakfast or snack for the entire family. Packed with delicious white chocolate flavor, these muffins also offer bursts of blueberry bits and offers a good dose of protein, superfoods, antioxidants, and are naturally sweetened. Gluten-free option available.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, Snack

Keyword: baked, Berries, blueberry, breakfast, brunch, chocolate, classic, dessert, easy, fluffy, gluten-free, healthy, healthy bowl, homemade, indulge, muffins, natural, oatmeal, plant-based, recipe, soft, superfoods, sweet, vegetarian

Servings: Servings

Calories: 162kcal

Author: Shanika

Ingredients

1 cup organic all-purpose flour (I use Bob's Red Mill; See Notes!)
1 cup Rolled oats, GF if preferred! (I use Bob's Red Mill; See Notes!)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup greek yogurt (I use Chobani)
1 large organic egg, room temp. (I use Organic Valley)
⅓ cup Agave (See Notes!)
2 Tbsps vegetable oil (See Notes!)
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen (See Notes!)
½ cup white chocolate + more if desired! (I use Nestle Tollhouse)

US Customary - Metric

Instructions

Preheat your oven to 400 degrees Fahrenheit and line a 12-cavity muffin pan with parchment liners (or grease it using butter).
In a large bowl, combine the oats, greek yogurt, egg, agave, oil, and vanilla, whisking until well combined. Set aside for 5 minutes or so.
In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking them together.
Combine the wet ingredients into the dry ingredients and using a spatula, stir everything together until well combined. **NOTE: Batter will be THICK. It's OK!**
Add in the blueberries and white chocolate and fold them in until well incorporated.
If needed, add 1-2 Tbsps of water to soften batter a bit.
Scoop batter into the prepared muffin pan (about 1- 1 ½ Tbsps each) until everything is filled.
Bake for 18-20 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
Once done, remove muffins from oven and let them cool for a bit (about 5 minutes) before removing them from the muffin pan.
Serve with your favorite juice, tea, or coffee.
Bon Appetit!

Notes

GLUTEN FREE: To make these muffins GF, simply substitute all-purpose flour with 1 cup Almond flour + ½ cup Oat flour. Just be sure to see whether more flour is needed due to the amount of liquids.

STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. When ready to serve, slightly warmed before eating.

OIL: Instead of vegetable oil, you can also use Coconut oil or melted butter, if preferred.

OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.

SWEETENER: If you choose to opt out of agave syrup, you can substitute with maple syrup, or date syrup.

BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1 tablespoon or so in arrowroot starch or flour before folding them into the batter. This controls the moisture while cooking and ensures that muffins bake thoroughly through.

Nutrition