Blueberry Coconut Oatmeal Muffins

When I thought that my pumpkin baked oatmeal had gone down in flames, I asked The Assistant for ideas for what to make next. His suggestion: blueberry coconut.

I used dried blueberries instead of fresh, partly because I was down to my last frozen blueberries, and partly because I didn’t want the excess moisture affecting the finished product.

I also decided to turn these into more of a muffin by adding a cup of whole wheat pastry flour. This gives the muffins the ability to rise, creating a lighter texture. If you prefer the density of the wheat-free versions from the past two weeks, I won’t judge.

Blueberry Coconut Oatmeal Muffins

Print recipe

Serves	12
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Allergy	Egg, Wheat
Meal type	Breakfast, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot

This is a hybrid between the baked oatmeal recipes of recent weeks, and a classic blueberry muffin. Hearty and full of protein and fiber to keep you full all day.

Ingredients

2 cups Old-fashioned oats
1 cup Whole wheat pastry flour
.25 cup Brown sugar
.5 teaspoon Baking powder
.5 teaspoon Salt
1 teaspoon Cinnamon
1 can Light coconut milk
2 Eggs
.25 cup Chia seeds
1 teaspoon Vanilla extract
.75 cup Dried blueberries
.25 cup Unsweetened coconut flakes

Note

When chia seeds hit liquid, they expand. I've found that if I don't pre-soak them, they can be hard to digest. Evidently I'm in the minority here. If your belly isn't bothered by unbloomed chia seeds, feel free to skip the pre-soak and just add them to the dry ingredients.

Directions

Step 1
Preheat oven to 350 degrees F. Grease muffin tin. Soak chia seeds in coconut milk.
Step 2
In a large bowl, mix together oats, flour, sugar, salt, baking powder and cinnamon.
Step 3
In a smaller bowl, mix together eggs, coconut milk/chia mixture and vanilla extract.
Step 4
Combine all ingredients. Scoop evenly into muffin tin.
Step 5
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6
Allow to cool for 10 minutes before serving. Cool completely and freeze extras.

The Assistant ate one, and then immediately got a container for the next day’s lunch. “I’m taking this for lunch,” he said, packaging it for later. “A muffin and yogurt. That would be a good combination. And there aren’t any nuts, so I can’t get in trouble for it.”