Blueberry Lemon Oatmeal Muffin Cups

Ingredients

rolled oats

3 cup

kosher salt

1/2 tsp

baking powder

1 tsp

unsweetened vanilla almond milk

Veganoat milk

1 cup1 cup

Greek yogurt

Dairy-freefull-fat coconut milk

1 cup1 cup

eggsbeaten

Veganground flaxseed mixed with water2 tbsp ground flax + 6 tbsp water, let sit 5 min

26 tbsp

lemon zest

2 tsp

lemon juice

1 tbsp

monk fruit sweetener

1/3 cup

blueberries

3/4 cup

sliced almonds

Nut-freetoasted sunflower seeds

1/4 cup1/4 cup

Method

1. 01Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
2. 02In a large bowl, combine oats, salt, and baking powder. Toss gently.
3. 03Mix in almond milk, Greek yogurt, eggs, lemon zest, lemon juice, and monk fruit. Stir until incorporated into a thick batter.
4. 04Fold in blueberries and almonds until just combined.
5. 05Divide batter evenly among 12 muffin cups.
6. 06Bake 25 to 30 minutes until set through and lightly golden on top.28 min
7. 07Cool completely before removing from pan.

Fits

• Gluten-free
• Vegetarian