Baked Blueberry Lemon Oatmeal Muffin Cups | Easy Healthy Breakfast Idea

Baked Blueberry Lemon Oatmeal Muffin Cups | Easy Healthy Breakfast Idea https://youtu.be/q3Dp9slv0w0 These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon. Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours. SUBSCRIBE: https://ift.tt/2loioBD Sign up to my Newsletter here: https://ift.tt/2odEeuW Shop my ebooks here: https://ift.tt/2o6kutX Print this recipe here: https://ift.tt/2T9l4HT FAVORITE FOODS + KITCHEN TOOLS: Glass Mixing Bowls: http://amzn.to/2DMsN4x 12-Cup Muffin Pan: http://amzn.to/2Dk1e1F Glass Measuring Cups: http://amzn.to/2DmGvLd ALMOND MILK RECIPE: https://youtu.be/WeZCMNB2YO0 FOLLOW CLEAN & DELICIOUS ON SOCIAL: Facebook: https://ift.tt/1RRAoDe Twitter: https://twitter.com/DaniSpies Instagram: https://ift.tt/1q3IoEz Pinterest: https://ift.tt/1eh3Gsc MORE BAKED OATMEAL MUFFIN CUP RECIPES: Banana Chip Oatmeal Cup: https://bit.ly/2TazBD7 Pumpkin Spice Oatmeal Cup: https://bit.ly/2IwJ57E Apple Walnut Oatmeal Cup: https://bit.ly/2NmE1l3 BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE 3 cups rolled oats 1/2 teaspoon kosher salt 1 teaspoon baking powder 1 cup unsweetened vanilla almond milk 1 cup plain greek yogurt (or apple sauce)* 2 pastured eggs, beaten 2 teaspoon lemon zest 1 tablespoon lemon juice 1/4 + 2 tablespoons monk fruit** 3/4 cup blueberries 1/4 cup sliced almonds Preheat over to 350 degrees F. Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks. In a large bowl combine oats, salt and baking powder and gently toss together. Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter. Add in the blueberries and almonds and stir until just combined. Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top. Cool completely before removing muffins from the pan and enjoy! I like to store these muffins in an airtight container in the fridge where they will happily last up to one week. To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds. *You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free. **Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place. NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!