blueberry oat muffins

This has been one of those crazy work weeks when I have so much going on at once that I can never get rid of the nagging feeling that there's something I need to do. At this time of year it's a disadvantage to work part time, because there just aren't enough hours to get everything done. Whether it's a busy work day or a just-as-busy day at home with Celia, I rarely have the chance to make a fancy breakfast. However, I still want something delicious and healthy for both of us. I'm addicted to these blueberry oat muffins for breakfast. They freeze well in a big Ziploc, and all it takes is thirty seconds in the microwave for breakfast to be ready. These have been my breakfast for a few weeks now, and I'm still not tired of them!

My mom and I have used the same blueberry oat muffin recipe for several years. When I decided to veganize it a couple months ago, I also made some changes that resulted in a lighter, fluffier muffin. Processing half the oats gives the muffins a light texture while retaining lots of whole grain nutrition and a nice oat flavor. If you're short on time, take a few minutes to prepare the dry ingredients ahead of time. I often assemble everything and combine the dry ingredients in a bowl, then return to make the muffins later. 

Blueberry Oat Muffins

Wet Ingredients:
2/3 C canola oil
2/3 C sugar
1 1/2 C non-dairy milk
2 Ener-g "eggs" (You could use real eggs and dairy milk for this, but I encourage you to try it the vegan way!)
2 t vanilla extract

Dry Ingredients:
1 1/2 C all-purpose flour
1 C white whole wheat flour
2 t baking powder
1 t baking soda

1 C rolled oats, finely ground
1 C rolled oats
2 C blueberries (fresh or frozen)

Preheat the oven to 400 degrees. Place 1 C of rolled oats in a food processor. Process until veryfinely ground, almost to a flour. They should look like this:

Combine wet ingredients in a medium bowl. In a large bowl, combine flours, baking powder, and baking soda. Add the ground oats, then stir in the remaining cup of rolled oats and 2 cups of blueberries.

Fill muffin tins. This recipe is designed to make 2 dozen muffins, but I like mine a little bigger so I make 22 muffins. Bake at 400 degrees for 15-18 minutes, or until the tops start to turn golden and spring back when touched.

 

There are various options for activities to perform while the muffins are baking. Go ahead and lick the bowl. It's salmonella free and nobody's looking.

 You could build a sculpture with the dirty dishes. 

I made a banana boat :D

Boy am I a weirdo.

 

These muffins are healthy, delicious, and have a nice combination of light texture with a hearty oat flavor. Let me know if you try them!