Blueberry Orange Oat Muffins
Blueberry Orange Oat Muffins are lightened up with white whole wheat flour, reduced sugar, coconut oil, and almond milk! They're great for a quick breakfast on the go or healthy snack.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 339kcal
- 1 cup quick oats
- 1 ¼ cups milk I used unsweetened vanilla almond milk
- ½ cup fresh squeezed orange juice
- zest from 1 orange
- ¾ cup coconut oil melted
- 3 large eggs at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract optional
- 3 cups white whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries fresh or frozen work
- old fashioned oats for topping if desired
Preheat oven to 400 degrees F.
Spray muffin pan with cooking spray. I did one pan of regular sized muffins and one mini muffin pan.
In a large bowl, combine oats, milk, orange juice, orange zest, coconut oil, eggs, white sugar, brown sugar, and vanilla extract, mixing well to combine.
Add flour, baking soda, and salt, and stir until combined.
Fold in blueberries.
Fill muffin tin ¾ of the way full and sprinkle with old fashioned oats.
Bake in preheated oven for 18-20 minutes for regular sized muffins and 12-14 minutes for mini muffins.
Serve and enjoy!
Calories: 339kcal | Carbohydrates: 45g | Protein: 7g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 222mg | Potassium: 258mg | Fiber: 4g | Sugar: 17g | Vitamin A: 135IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 1mg