Have you been looking for a tried and true healthy oatmeal blueberry muffin recipe? We’ve got your back. These oatmeal blueberry muffins have no flour, oil or added sugar and the secret ingredient makes them flawlessly moist every time. Can you guess what it is?
Whip this up in one blender so you don’t have to deal with a heavy clean up later. You’ve got better things to do! Now you have an easy, healthy snack that you can feel good about feeding your family.
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The first step is to blend your oats into a powder. This will make your “flour.” I used my favourite Hamilton Beach Food Processor for the entire recipe because it’s quick and easy. You can take a look at our 9 essential kitchen tools that make meal prep easy for all our essentials we can’t live without. If you don’t have a food processor you can use a blender instead but you may need to take the lid off and stir in between pulses. Once your oats are ground into a flour, it’s time to add the remaining dry ingredients.
Have you ever wondered why you add the dry ingredients before the wet? That’s because the baking powder, soda and salt need to mix evenly for a successful rising muffin every time. Muffin tops are the best part, am I right?
Now that our muffin base is perfect it’s time to add our wet ingredients. Have you guessed our secret ingredient yet? It’s shredded zucchini! I promise – you won’t taste it and the moisture it adds to the oatmeal muffins will blow your mind. Blend, blend, blend away!
Now your batter needs the best part – chocolate and blueberries. Do not pulse the food processor here! Grab a spatula and fold them in. Voila, time to get these in the oven.
Fill your muffin tins 3/4 full. We used muffin cups but please beware – some of the muffin does stick when you peel them off. It’s best if you spray the muffin tin with coconut or extra virgin olive oil spray but it doesn’t look as cute in pictures. I know, the things we do for a blog (haha). Hey, can’t say I’m not honest!
Pop the muffins in the oven at 400° F for 20 minutes. They will be golden brown and make your house smell like heaven. If you have small kids, make sure you wait for 10 minutes before serving – but as you can see toddlers try to sneak them early!
You may want to double or triple your batch! These oatmeal blueberry muffins won’t last long. You can store them in a Tupperware container for up to 5 days or freeze them for an easy grab and go breakfast.
Looking for more breakfast or snack ideas? Try our:
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