The Pioneer Woman Tasty Kitchen
Profile Photo

Breakfast Muffin (Coconut Oatmeal Berry)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Having no time for breakfast is a thing of the past with these delicious, light, yet filling muffins.

Ingredients

  • 4 whole Eggs
  • ¾ cups Coconut Milk
  • ½ cups Orange Juice
  • ¼ cups Pure Maple Syrup
  • 1 cup Oat Flour (ground Oatmeal In A Coffee Grinder)
  • 2 cups Almond Meal
  • 3 Tablespoons Coconut Flour
  • ¼ teaspoons Sea Salt
  • ¾ teaspoons Baking Soda
  • ¾ cups Frozen Blueberries

Preparation

Preheat oven to 350ºF. Put paper liners in a 12-count standard size muffin tin.

In a large bowl mix the eggs, milk, orange juice and maple syrup together until combined. Add the oat flour, almond meal and coconut flour (you can sift in the coconut flour to prevent clumping if you’d like, or just make sure there are no clumps when you add the coconut flour) and stir until smooth. Let stand for a few minutes to let the coconut flour expand.

Right before putting them in the oven, add the salt and baking soda and stir (this will keep the rise in the muffins). Next, fold in the frozen blueberries and immediately add the batter into the muffin liners. Evenly divide the batter into the muffin tins, which will leave 1/8 of an inch at the top. Bake for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Seed Crackers
Profile Photo by Cheryl | where nutritious meets delicious in Special Dietary Needs
Seed crackers are so easy to make and are a naturally...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Roasted Spiced Walnuts
Profile Photo by Sharon Chen in Special Dietary Needs
100% vegan and gluten-free, these Roasted Spiced Walnuts are one of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Vegan Farro Risotto
Profile Photo by Denisse | Le Petit Eats in Special Dietary Needs
Vegan Farro Risotto with sunchoke and Swiss chard is a super...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Vegetarian Meatballs with Lentils and Quinoa (Gluten-Free)
Profile Photo by Phoebe Lapine in Special Dietary Needs
This easy vegetarian meatballs recipe uses red quinoa, lentils, and hemp...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cranberry Hazelnut Wild Rice Porridge
Profile Photo by Krista Teigen in Breakfast
A hearty breakfast porridge filled with wild rice, dried cranberries, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy