. blueberry muffin breakfast bake .

by Amanda @ .running with spoons. on July 29, 2014

Subtly sweet and loaded with blueberry flavour, this blueberry muffin breakfast bake tastes just like a blueberry muffin, but without any added refined sugars or oils.

Blueberry Muffin Breakfast Bake -- tastes just like a blueberry muffin! || runningwithspoons.com #vegan #glutenfree #breakfast

I’ve been eating oatmeal for breakfast for a good handful of years now, and there are times where I can’t help but wonder how I haven’t gotten sick of it yet. Granted, going through food phases isn’t a new thing for me — with Mini Wheats, Poptarts, and Nutrigrain bars being some of the more notable ones — but I don’t think any of my phases have ever lasted quite this long.

What can I say? I really like oatmeal — it’s both delicious and comforting. It’s also extremely versatile. Whenever I find myself getting a little bored at breakfast time, I just switch up the toppings or add-ins and end up with something completely different. Sometimes I’ll toss in an egg white; sometimes a spoonful of coconut flour. Sometimes I’ll top my oats with almond butter and honey; sometimes with coconut butter and jam. The combinations are literally endless.

And when I want something even more different, I go for a breakfast bake…

Blueberry Muffin Breakfast Bake -- tastes just like a blueberry muffin! || runningwithspoons.com #vegan #glutenfree #breakfast

… which may not look like anything special at first glance, but all it takes is a little mixing action to bring out its true beauty…

Blueberry Muffin Breakfast Bake -- tastes just like a blueberry muffin! || runningwithspoons.com #vegan #glutenfree #breakfast

Much better. But as good as it looks, I really wish I could give you guys a taste.

Blueberry Muffin Breakfast Bake -- tastes just like a blueberry muffin! || runningwithspoons.com #vegan #glutenfree #breakfast

Or even a smell. I know there tends to be a lot of false advertising out there when it comes to recipe naming, but I’m 100% straight up serious when I say this blueberry muffin breakfast bake literally tastes like a blueberry muffin… it’s just a lot healthier and doesn’t contain any added refined sugars or oils. It also happens to be vegan and can be made gluten-free by using a gluten-free flour. But let’s talk taste and texture, since good nutrition doesn’t mean a whole heck of a lot if you have to force yourself to choke something down.

Taste wise, this breakfast bake is subtly sweet, loaded with blueberry flavour, and has a slightly detectable pastry/wheaty/doughiness… if that makes any sense. As for texture, it’s super moist, super doughy, and slightly ooey-gooey thanks to the berries. It’s drier and fluffier than something like stovetop oats, with a consistency that more closely resembles that of a muffin. And that’s saying nothing about the plethora of toppings you can throw on top…

Blueberry Muffin Breakfast Bake -- tastes just like a blueberry muffin! || runningwithspoons.com #vegan #glutenfree #breakfast

For some reason, blueberries and cream cheese go together like peas and carrots in my mind. This might have something to do with the fact that I grew up on my mom’s crepes — which she would always stuff with cream cheese and blueberry jam — but it really is a killer combo with just the perfect amount of sweetness and tang. Another good choice would be some kind of nut butter or a coconut whipped cream. Or you could just eat it straight up — that’s pretty tasty too ;)

Blueberry Muffin Breakfast Bake -- tastes just like a blueberry muffin! || runningwithspoons.com #vegan #glutenfree #breakfast

5.0 from 1 reviews
Blueberry Muffin Breakfast Bake
 
Prep time
Cook time
Total time
 
Author:
Yields: 1 serving
Ingredients
  • ¼ cup rolled oats
  • 2 Tbsp. oat bran
  • 2 Tbsp. flour of choice*
  • ¼ tsp. baking powder
  • pinch of salt
  • ¼ cup vanilla almond milk
  • ½ Tbsp. maple syrup
  • ½ tsp. vanilla flavor
  • ¼ cup fresh or frozen blueberries
Instructions
  1. Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil.
  2. In a medium-sized bowl, combine oats, oat bran, flour, baking powder, and salt. Add almond milk, maple syrup, and vanilla, mixing until well combined. Fold in blueberries.
  3. Transfer dough to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20-25 minutes, depending on desired consistency.
Notes
* I usually use an all-purpose or whole wheat, but this recipe works with most flours, including gluten-free ones

Signature

Do you go through breakfast phases? What were some of your notable ones?
What’s your favourite kind of muffin? And what do you top it with?

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{ 78 comments… read them below or add one }

1 Michele @ paleorunningmomma July 29, 2014 at 6:14 am

I think my husband would love this. He gets tired of eggs every day :)

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2 lindsay July 29, 2014 at 11:29 am

mine would too! but he’d eat eggs as well. Looks amazing as usual Amanda!!
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3 Linz @ Itz Linz July 29, 2014 at 6:15 am

looks easy & delicious – my kind of breakfast! :)
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4 Amy @ Long Drive Journey July 29, 2014 at 6:21 am

Girl you are on your game with recipes!! You’ve posted so many lately! This looks fabulous. I love blueberry muffins so I can only imagine this being even better! I LOVE blueberry bagels + cream cheese.
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5 Shannon July 29, 2014 at 6:31 am

so.many.blueberries.
so.much.happy!!! :)
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6 jill conyers July 29, 2014 at 6:36 am

This looks amazingly good! Pinning for menu planning.

I tend to alternate between a breakfast smoothie phase and and then an oat breakfast phase. Maybe I need a muffin phase :)
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7 Amanda @ .running with spoons. July 29, 2014 at 2:00 pm

Thanks, Jill! I think everyone needs a muffin phase :)

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8 Tiff @ Love, Sweat, & Beers July 29, 2014 at 6:41 am

Looks great! It almost sounds like my protein oats recipe. They always get a more dense texture, not like typical oatmeal that’s a bit more runny.
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9 Livi @ Eat, Pray, Work It Out July 29, 2014 at 6:41 am

i LOVE baked blueberries! That delicious pop when you bite in…so good!
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10 Holly @ EatGreatBEGreat July 29, 2014 at 6:46 am

My favorite kind of muffin is by far a blueberry muffin, so this recipe is super exciting! In fact, I’ve made blueberry muffins several times over the past few weeks. Can’t wait to give this a try!

And yes, I do go through breakfast phases. Not that long ago I was in a major pancake kick. I seriously couldn’t get enough!
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11 Bridget July 29, 2014 at 6:47 am

Banana nut muffin all the way!!!
I love blueberry pie, and this creation is making my mouth water endlessly.
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12 charlotte July 29, 2014 at 6:54 am

“and has a slightly detectable pastry/wheaty/doughiness… if that makes any sense. ” – YES it makes sense and it sounds AMAZING. i’m going through a cottage cheese and apricots breakfast phase this summer. but when it comes to muffins- banana nut or blueberry every time!
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13 Jen @ Pretty Little Grub July 29, 2014 at 6:54 am

Looks amazing as always. Do they reheat well in the microwave? I couldn’t see myself making one of these every morning, but maybe do a batch cook and then reheat.
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14 Amanda @ .running with spoons. July 29, 2014 at 2:01 pm

Sorry, Jen! But I’m honestly not sure. I don’t make one everyday, but when I do I usually eat it fresh and don’t have any leftovers. Always worth trying out, though :)

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15 Liz S. July 29, 2014 at 6:59 am

I think it DOES look special – and super delicious. Love blueberry muffins and now that muffin breakfast bake :D

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16 Linda @ Fit Fed and Happy July 29, 2014 at 7:04 am

Wwwwwooooooowwwwwie! That’s a prize winner. I miss the “doughty, pastry goodness” of a nice baked muffin.

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17 Linda @ Fit Fed and Happy July 29, 2014 at 7:05 am

I really miss the doughy, pastry like qualities of a nice blueberry muffin! It’s too bad I can’t have any. All your recipes look delicious!
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18 Becky @ Olives n Wine July 29, 2014 at 7:08 am

Mmm… I just bought my first blueberries of the summer at Whole Foods and are they ever delicious! Also, I like the look of your breakfast bake before it’s stirred – pretty either way in my opinion :)
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19 Katie @ Talk Less, Say More July 29, 2014 at 7:12 am

YUM! I never have enough patience/never think of making these when I get hungry at breakfast time…I’m sure I’d love them but my go-to is always something with peanut butter & banana or lately, a protein shake w/ greens or a RxBar…all with COFFEE, of course!!!! mmm!!
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20 Davida @ The Healthy Maven July 29, 2014 at 7:19 am

Yup, I got through breakfast phases! Usually oatmeal in some form though. Lately it’s been bircher muesli though. There’s a recipe from my ecookbook that I have legit make for 2 weeks straight (minus one day with waffles!).
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21 Amanda @ .running with spoons. July 29, 2014 at 2:08 pm

Snap! That’s what I keep forgetting to do! I was having some issues with my credit card and waiting on a new one, which is why I couldn’t buy your book. Changing thaaaaaat…. now.

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22 Ella July 29, 2014 at 7:41 am

HOORAY for a banana-free recipe! I love blueberry muffins most of all and i can’t WAIT to try this. Thanks, Amanda!
http://www.youtube.com/sparklesandsuch26
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23 Hollie July 29, 2014 at 7:49 am

I have to say (I do love blueberries) but I do really like what you did with the background of your photos. All the adorable polka dot blueberries.
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24 Bethany @ Accidental Intentions July 29, 2014 at 7:55 am

Mmmm this sounds absolutely delicious! I used to not particularly like baked goods with blueberries, but as I’ve gotten older I’ve learned to appreciate them much more. Blueberry muffins are amazing, so I can only imagine how awesome this would be for breakfast!
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25 Melissa @ Mango About Town July 29, 2014 at 8:15 am

YUM. I’m going to attempt this with strawberries tomorrow morning.
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26 Alison @ Daily Moves and Grooves July 29, 2014 at 8:20 am

Hallelujah!! Blueberry muffins (along with corn muffins) are some of my favorites, so this is quite perfect. Especially since it’s made out of oats and I can eat it for breakfast without feeling gross from all the oil and sugar of a standard blueberry muffin. Topping it with nothing but the classic nut butter!
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27 Sarah @ Feeeding the Brain and Body July 29, 2014 at 8:23 am

I definitely go through breakfast stages. In fact I am currently in a lull because I am tired of one of my regulars (crumbled muffins). I totally agree with you about cream cheese and blueberries…they are a couple! This recipe looks great and perfect for the season since blueberries are such a great deal!
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28 Ashley @ My Food N Fitness Diaries July 29, 2014 at 8:28 am

oh.my.goodness. This looks SO YUMMY! I’ve been totally loving blueberries lately, so this is going to be made pronto.
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29 Kelly @ Kelly Runs For Food July 29, 2014 at 8:42 am

Oooh blueberry muffins are only a close second to banana muffins in my opinion. Though they might be tied…This looks so good!
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30 Amanda @ .running with spoons. July 29, 2014 at 2:11 pm

What about combining the two and going for a blueberry banana muffin? :D

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31 Violeta December 7, 2014 at 9:58 am

Hi, I actually just combined frozen blueberries with your flourless banana muffins…and the result was spectacular!!

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32 Laur July 29, 2014 at 9:00 am

I tend to go through food phases based on the seasons (pumpkin, coconut, etc.). One of my upcoming phases is going to be fresh tomato sandwiches with laughing cow spreadable cheese. URRMERGAWD, I love it. And corn on the cob cut off the ear. And right now I’m actually going through a Caesar salad phase? Totally random.

I like any muffin with chocolate and a crumb topping. Those are always two things which make any baked good… Well, good! :D

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33 Domi @ Eat, Pray, Lift July 29, 2014 at 9:29 am

Holy moly this looks like a scone in a bowl. I love it. Might have to give this a go after my workout this morning!
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34 Jenni July 29, 2014 at 9:48 am

I completely agree about blueberries and cream cheese. Or any berry with cream cheese, for that matter. When my brother and I were younger, my mom would always make us cream cheese and jam sandwiches on bagels. SO. GOOD.
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35 Liz @ I Heart Vegetables July 29, 2014 at 10:43 am

I’m in a Greek yogurt phase right now. I’ve been eating it over and over again for breakfast!
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36 meredith @ The Cookie ChRUNicles July 29, 2014 at 10:44 am

Lately it seems I put more blueberries than oatmeal in my breakfast – I just can’t get enough. Pretty soon I will be sad when the giant containers of fresh blueberries are gone. I have so many in the house, so many recipes for muffins and crisps and things yet all I do is load them into my oatmeal or eat them straight from the container .
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37 Amanda @ .running with spoons. July 29, 2014 at 2:12 pm

Ditto! Just load up now and freeze them so that you can enjoy them all year long :)

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38 Erin @ The Almond Eater July 29, 2014 at 11:22 am

You know I’m not a huuuuge oatmeal person, but I’m tempted to make something like this overnight oats style.
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39 Gina @ Health, Love, and Chocolate July 29, 2014 at 11:56 am

I am loving hard on blueberries and oats lately, so this looks perfect.
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40 shashi @ runninsrilankan July 29, 2014 at 12:22 pm

Oh my goodness – I really think I can smell this one! Your pictures are turning 4D!!! :)
This sounds wonderful – love that this doesn’t have any sugar added in other than maple syrup!
I love my oats too – my breakfast food phases happen only because of time constraints – in the summer my days are cray cray so I usually bake some oat bites or oat scones to scarf down during the week – but when winter comes around I start back on oat bowls.
You know what – muffins are like nut butter to me – I don’t think I can think of a flavor that tops the list – so long as they are not too sweet I will eat ‘em all – no toppings needed!
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41 Diana @sosmallsostrong July 29, 2014 at 12:24 pm

This is super easy and blueberries are perfect right now!! MMM as for breakfast, I def hit phases, hence why I don’t love to do my own WIAW often. Too boring for viewers! :)
Right now I’m in a toasted whole grain bread topped with Greek yogurt and honey phase. SOOOOO GOOOD!

Favorite muffin = Corn muffin toasted with butter. I can’t remember the last time I had one but I know I stare longingly at them in the coffee shop…haha
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42 Amanda @ .running with spoons. July 29, 2014 at 2:14 pm

I know what you mean about feeling repetitive — it’s the same for me! But for the record, the combo of Greek yogurt and honey is anything but boring. It’s one of my faves!

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43 Cassie July 29, 2014 at 12:26 pm

I definitely think baked oatmeal can taste like muffins… I finally bought oat bran to experiment with, I’ll have to try this recipe out!
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44 Amy July 29, 2014 at 12:27 pm

Mmm…this looks really good, Amanda! I LOVE blueberry muffins, so this single “bake” looks perfect! I’ll have to try this! Do you think…that instead of baking it in the oven, I could just put it in a mug and microwave for 2.5-3 minutes?
Have a great day, Amanda!
~Amy :-)
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45 Amanda @ .running with spoons. July 29, 2014 at 2:21 pm

Hi Amy! To be completely honest, I’m pretty clueless when it comes to cooking in the microwave so I’m really not sure how it would turn out. I’d say it’s always worth giving it a shot, though!

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46 Amy July 29, 2014 at 5:22 pm

Gotcha! Yep. I usually bake stuff in my oven (because that gets the best consistency), even if it’s a single unit, but sometimes if I’m in a rush, I will see if I can do it in a mug in the microwave. Sometimes the texture isn’t as “right” but it still does the job! I’ll see what I can do. I may just “experiment” with your recipe and mug-microwave it. Thanks Amanda!
~Amy :-)
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47 Polly @ Tasty Food Project July 29, 2014 at 12:49 pm

I love blueberry muffins but try to avoid the store bought ones since they aren’t very appetizing to me and I don’t know what ingredients are in them. This looks delicious!!
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48 Casey @ Casey the College Celiac July 29, 2014 at 1:39 pm

This looks absolutely delicious! I am such a sucker for mug cakes, or, in this case, muffin cakes! YUM! And I absolutely love the blueberries. My favorite fruit for breakfast, that’s for sure! :)
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49 Megan @ Skinny Fitalicious July 29, 2014 at 2:11 pm

I agree with you on loving oatmeal. I seriously could put it on every meal some way, some how. I’m glad we can’t smell or taste over the web. I would really be in troubled then!
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50 Sarah Pie July 29, 2014 at 2:23 pm

This looks beautiful! And I’m right there with you that blueberries and cream cheese are the bestest of friends :)
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51 Ann July 29, 2014 at 2:47 pm

Currently I’m in an omelette breakfast phase. I don’t have it every single morning, but about 3 times a week. I like ti switch it up with different stuffings (cheese, veggies etc) and different flavours (seasonings, herbs…). I used to have an oatmeal phase too, last year, but since I’m eating lowcarb now, I don’t have oats anymore…unfortunately.
I don’t really know many specific kinds of muffins and I don’t eat muffins very often. I like chocolate chunk muffins though with BIG chocolate chunks. It’s like heaven when you bite onto one of those chunks!!

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52 Amanda @ .running with spoons. July 30, 2014 at 9:35 am

It is! Unless you bite into one when they’re fresh out of the oven — that’s like a small little molten inferno!

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53 Nathalie C. @ Devoted Foodie July 29, 2014 at 4:05 pm

I want! I’m so happy its blueberry season–I don’t want it to end. I absolutely go through phases and it’s not just with breakfast foods. But sticking to breakfast items, I’m currently loving eggs and its funny to think that I spent years hating them. I LOVE pumpkin, banana and bran muffin. Am I boring for just eating them plain? I’m not a big bag fan of toppings on my muffin.
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54 Amanda @ .running with spoons. July 30, 2014 at 9:37 am

Not boring at all! Confession: One of my favourite muffins is actually a simple raisin bran one, and I -love- having them either plain of with a little bit of butter.

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55 Arman @ thebigmansworld July 29, 2014 at 4:24 pm

I need to think of a serious way to make oatmeal a portable option for work- it’s only a weekend food at the monent! Haha love it- no false advertising here- good to hear that because I’m craving a damn blueberry muffin now as you know ;)
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56 Miss Polkadot July 30, 2014 at 5:00 am

Let me share a secret with you ;) : I’ve been using those empty large Greek yogurt containers to make oatmeal pudding-type breakfasts portable for years. Works a charm or at least I’ve yet to experience any spillage on train rides.
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57 Yalanda @ Laugh Anyway July 29, 2014 at 5:03 pm

YUM! I love baked breakfasts! I wonder if I can somehow finagle this in my new seriously minimalist kitchen in Korea!
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58 ellie @ fit for the soul July 29, 2014 at 5:52 pm

How yummy! Blueberry anything is so good, as is oatmeal anything. :D And coconut whipped cream is something I have yet to try!!!

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59 Chelsea @ Chelsea's Healthy Kitchen July 29, 2014 at 6:40 pm

This looks delicious! Such a perfect way to use local blueberries right now.

I’ve gone through a few big breakfast phases, but oatmeal/overnight oatmeal seems to be my longest. Other notable ones were cinnamon sugar toast when I was a kid, nothing when I was in high school (I thought it was the “cool” thing to do… ughhh), eggs and tater tots from my university cafeteria, and finally yogurt + banana + Harvest Crunch, which was my last breakfast phase before the oatmeal love kicked in!
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60 Ms.J July 29, 2014 at 11:32 pm

I’m usually living in a cereal or oatmeal phase on the regular myself.. I recall a pancake stint for a short while – but who am I kidding? That works out wayyy more convenient for lunch or dinner; hanging over the stove in the AM tends to send my impatience levels through the roof.
Oh I can attest to this blueberry muffin being the real deal having made it at least twice a good time ago.. but I definitely needed a nudge to get on it again. Hmmm, doughy<3
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61 Amanda @ .running with spoons. July 30, 2014 at 9:38 am

You know I’m -so- with you on not liking to stand at the stove in the morning. Besides, it’s just more of an excuse to eat breakfast for dinner :D

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62 Hannah @ CleanEatingVeggieGirl July 30, 2014 at 10:21 am

I am a BIG fan of breakfast bakes, so this sounds amazing!! Thank you for sharing, Amanda! I’d totally top mine with some PB or AB too ;)
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63 Brittany @ Delights and Delectables July 30, 2014 at 10:24 am

I have been craving muffins lately! I will try with coconut flour!!
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64 BROOKE@SWEETNSWEATY July 30, 2014 at 7:14 pm

This looks so YUM. I was so happy to see there were no eggs involved. I am allergic, so I can’t tell you how excited I am to try this yummy goodness!
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65 Chelsea @chelseasmessyapron July 30, 2014 at 8:07 pm

This is SUCH a fun breakfast! I totally wish I could try that bite in your one photo – guess I’m going to have to make this soon! And your photos are just amazing Amanda! Pinned :)
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66 Meghan@CleanEatsFastFeets July 31, 2014 at 4:43 am

I would totally eat this. Too bad I didn’t read this post earlier today since I need something for breakfast but have to get ready for work in 15 minutes. I even have fresh blueberries in the fridge, although those are CSA blueberries which means I need to eat them straight up this first week so I can really savor the taste. Perhaps we’ll get more blueberries in today’s pickup so I can give this a whirl. Cross your fingers for me.

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67 Sue July 31, 2014 at 6:48 am

Hi Amanda

Just wondering if you could use an additional 2T of oat bran instead of another flour of choice. Do you think this would work or is there a special reason for using another type of flour? Perhaps oat bran would make it too heavy?

Looks delish! Can’t wait to try it.

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68 Amanda @ .running with spoons. July 31, 2014 at 10:57 am

Using oat bran in place of flour would definitely change the texture — it would make it denser and heavier as opposed to doughy and fluffy. More like baked oatmeal as opposed to a muffin. I’m sure it would still taste good, but it wouldn’t be the same.

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69 Sue July 31, 2014 at 11:51 pm

Ok, that’s kinda what I suspected. Can you suggest any suitable gluten free flours to use?

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70 Amanda @ .running with spoons. August 1, 2014 at 8:45 am

Rice flour would work well. Or even a gluten-free all-purpose flour blend!

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71 Alex August 13, 2014 at 7:17 pm

Looking for a gf blueberry muffin… I am pretty new to the gluten free world so I have a few questions
•I don’t have an bran in the house. Could I use 4tbs of gf all purpose flour?
•Is there a good gf sub for whole wheat flour? Was looking at your Blueberry Banana Breakfast Muffins.
•I love your flourless muffins. Could I sub blueberries for choc chips?

Love the recipes I’ve tried so far <3
Thank a for the help!

72 Alexis @ Hummusapien July 31, 2014 at 12:52 pm

I’m beyond excited to try this, Amanda! I got a hugh jass container of bloobs at the store so it’s fate, obvi. I have the cutest little ramekin to put it in, too. Pinning!

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73 Paula Kiger August 2, 2014 at 6:33 am

Sounds SO yummy!!!!
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74 Christina August 13, 2014 at 6:49 am

Another amazing recipe, thank you!
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75 Haseena September 23, 2014 at 10:49 am

Delicious! Used almond flour as ‘flour of choice’, mashed a bit of banana and added it to the mix for sweetness, and lots of cinnamon <3. thanks for sharing.

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76 Amanda @ .running with spoons. September 23, 2014 at 1:00 pm

Thanks for letting me know, Haseena! I’m glad you liked it :D

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77 Lisa November 3, 2014 at 7:01 pm

I made this today and Absolutely Loved it!!’n I can’t wait to wake up tomorrow and have it again. I made the pumpkin pie one last week. You are awesome!!!! Thank you

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78 Erin November 6, 2014 at 6:22 pm

I made this tonight. It was DELICIOUS. except i substituted the oat bran AND flour of choice with almond meal. And added about 2 tblsp of egg whites, because I was in a hurry! I popped it in the microwave for about 2 minutes? ? It was great! I think it would probably work with a whole egg. I just didn’t have any handy. Then you could get a bit more protein for your morning. :)

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