Baked Blueberry Lemon Oatmeal Muffin Cups Easy Healthy Breakfast Idea

Baked Blueberry Lemon Oatmeal Muffin Cups Easy Healthy Breakfast Idea Mix everything together until you’ve got a rich, hearty batter, then stir in the blueberries and almonds. divide the batter evenly in a 12 cup muffin pan. pop the muffin pan in your 350 degree fahrenheit oven and bake for 25 30 minutes or until the top is just slightly golden. Add wet ingredients: mix in 1 cup of unsweetened vanilla almond milk, 1 cup of plain greek yogurt (or applesauce), 2 beaten pastured eggs, 2 teaspoons of lemon zest, 1 tablespoon of lemon juice, and 1 4 cup 2 tablespoons of monk fruit sweetener. stir together until everything is incorporated, and you have a rich, thick batter.

Healthy Blueberry Lemon Oatmeal Muffin Cups Recipe Easy To Make 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. How to make baked oatmeal cups (3 steps) blend: in a high speed blender, blend banana, blueberries, almond milk, and honey. transfer mixture into a large bowl. mix: add the rest of the ingredients and mix to combine. bake: spoon around 2 tablespoons of batter into a grease muffin tin and then bake at 350ºf for 19 21 minutes. Preheat oven to 350 degrees f. generously grease a 12 cup muffin pan with nonstick cooking spray. set aside. in a large bowl, whisk together milk, maple syrup, oil, lemon zest, lemon juice, eggs, and vanilla. add the oats, chia seeds, baking powder, and salt. Instructions. preheat the oven to 350° f (180° c). line your 12 cup muffin tin with silicone liners or lightly oil the cups of the muffin tray. in a medium bowl, mash the banana. then mix in the milk, maple syrup, ground flaxseed, lemon zest, lemon juice, and vanilla extract.

Blueberry Baked Oatmeal Cups Make Ahead On The Go Breakfast Recipe Preheat oven to 350 degrees f. generously grease a 12 cup muffin pan with nonstick cooking spray. set aside. in a large bowl, whisk together milk, maple syrup, oil, lemon zest, lemon juice, eggs, and vanilla. add the oats, chia seeds, baking powder, and salt. Instructions. preheat the oven to 350° f (180° c). line your 12 cup muffin tin with silicone liners or lightly oil the cups of the muffin tray. in a medium bowl, mash the banana. then mix in the milk, maple syrup, ground flaxseed, lemon zest, lemon juice, and vanilla extract. Preheat the oven to 350 degrees f. grease a 9x9 inch pan or 11x7 with oil or nonstick cooking spray and set aside. in a large bowl, whisk together the eggs, pure maple syrup, lemon zest, lemon juice, melted butter, almond milk and both vanilla and almond extracts until well combined. Preheat oven to 350 degrees f. line a muffin tin or spray with non stick oil. add the dry ingredients to a large mixing bowl (oats, splenda, baking powder, cinnamon, salt, lemon zest). fold together until well combined. mix the wet ingredients separately (eggs, milk, vanilla extract).