At Juniper & Stone, we're all about wellness. Healthy mind, body, and spirit are essential to living a long, happy life! That being said, we do like to treat ourselves every now and then. :)
Whether you're prepped and primed for your appearance on Master Chef, or just learning how to preset an oven, our simple Blueberry Oatmeal Muffins are sure to satisfy your sweet tooth!
2½ cups old-fashioned rolled oats (Bob's red mill organic gluten free)
1½ cups coconut milk (rainforest brand)
1 large egg, lightly beaten
⅓ cup of raw honey or pure maple syrup
2 tablespoons coconut oil (Dr. Bronner's brand)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder (Rumford's aluminum free!)
¼ teaspoon salt ("real salt" brand, morton's in no bueno for you)
¾ cup blueberries, fresh
Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.
Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
Stir egg, honey, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about ¼ cup each). Top each with 1 tablespoon blueberries or stir in completely.
Equipment: Nonstick muffin tin with 12 ( ½-cup) cups or regular muffin tin with parchment paper cups.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.