Blueberry Oat Muffin Tops
These muffin tops are a quick healthy option for breakfast or a snack that contain blueberries, applesauce and oats. The whole family will love these!
Servings 12
Ingredients
- 1 cup cashewmilk
- 2 XL eggs
- 1 tsp vanilla
- ¼ cup applesauce
- ¼ cup brown sugar
- ¼ cup Splenda
- 2 cups flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ cup old fashioned rolled oats
- 1 cup blueberries fresh or frozen, thawed
Instructions
- Preheat oven to 375°
- Mix together cashewmilk, eggs, applesuace and vanilla.
- Mix together flour, baking soda and baking powder.
- Incorporate the dry ingredients into the wet.
- Add in the oats.
- Fold in the blueberries being careful not to overmix.
- Fill muffin top pan ⅔ full.
- Bake for fiteen minutes or until the tops are lightly browned and a toothpick in the center comes out clean.
- Let cool for a few minutes in the muffin top pan, then move to a wire rack to cool.
- When completely cooled, place in separate freezer safe bags and freeze!