blueberry egg and oat muffins
Recipe type: blueberry muffins, breakfast/snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
the healthiest blueberry muffin you'll ever eat and you can probably make them right now with what you have in your fridge and cupboard.
  • 12 whole cage free organic eggs {beaten} or 24 oz liquid cage free egg whites
  • 2 c old fashioned rolled oats
  • ½-1 c blueberries
  • 2-4 tbsp chia seeds
  • cinnamon to taste
  • 1-2 tbsp coconut oil {or coconut oil cooking spray}
  1. coat muffin tin with coconut oil or coconut oil cooking spray.
  2. fill the bottom of each muffin cup with rolled oats {less than ¼ c per tin}.
  3. add 4-5 blueberries per muffin, sprinkle with cinnamon to taste and top with a sprinkle of chia seeds.
  4. fill each tin with either 1 beaten whole egg or egg whites.
  5. bake at 350 for 20 minutes until slight browning around muffin top and edges.
*makes 12 muffins - serving is 2-3 muffins.
**store leftovers in fridge or portion out 2-3 muffins per container or baggie and freeze so you can grab and go {let thaw overnight}.
***you have to try topping these with nut butter at least one time :)
Nutrition Information
Serving size: 2-3 muffins
Recipe by Nourish, Move, Love at