Blueberry Pecan Oatmeal Muffins


For the dough

1 cup gluten-free flour (or whole-wheat flour)*

1 1/2 cups rolled oats

1/2 cup coconut sugar (or brown sugar)

1 tbsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

1 tbsp coconut oil, melted

1 cup unsweetened almond milk

1 large egg

2 tbsp unsweetened applesauce

1 tsp vanilla extract

1 cup blueberries, fresh or frozen

For the streusel

1/3 cup pecans, chopped finely

1 tbsp coconut oil, solid (or butter)

2 tbsp coconut sugar (or brown sugar)

Preheat oven to 400, then line a muffin tin with paper cups or grease well with coconut oil.

For the dough

Combine flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl.

In a separate bowl melt coconut oil and then add almond milk, egg whites, applesauce and vanilla extract.

Add wet ingredients to dry and stir until just combined, then stir in blueberries.

For the Streusel

Combine pecans and coconut palm sugar, then add coconut oil and use your hands to mix into pecan-sugar mixture until it is crumbly.

To assemble the muffins

Fill muffin tins 3/4 full and top with pecan streusel, then bake for 20 mins.

Remove from oven and let sit in tin for 5 mins before removing and allowing to cool completely on a wire rack.

Store in an airtight container for up to 5 days or freeze. Enjoy!
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