Great with yogurt and fruit for a balanced breakfast, or on their own as a snack. These muffins are fibre-rich and the blueberries add an antioxidant burst! #breakfoodboredom
Adapted from: quakeroats.com
Makes 12 muffins
Ingredients
1 1/2 cups uncooked minute oats
1 cup whole wheat flour
1/4 cup sugar
1 Tbsp baking powder
1 cup 1% milk
1 egg
2 Tbsp canola oil
1 tsp vanilla
2 cups frozen blueberries
Instructions
Preheat oven to 400*F.
Line a muffin pan with paper liners.
In a large bowl, combine oats, flour, sugar, baking powder.
In a medium bowl, combine milk, egg, oil, vanilla.
Add wet ingredients to dry ingredients, and combine until moistened. Gently mix in blueberries (batter will stiffen from the frozen berries). Spoon batter into muffin cups.
Bake for 20 minutes. Cool for 5 minutes before removing from pan. Store in an airtight container, or freeze for later.
Did you know that our Registered Dietitians also run virtual nutrition groups? Find information about those and all of the groups and workshops offered by the Hamilton Family Health Team by visiting our website hamiltonfht.ca.
