Lemon Blueberry Oatmeal Mini Muffins

Start the day off right with a power packed breakfast and your day will be more productive and your brain will be able to focus with clarity. These mini muffins make great lunch bag treats and you won’t feel guilty that your kids are having a sweet treat because the fiber and protein offset the small amount of sugar. Make these today and join us as we introduce our Growing Weisser Wellness Wisdom campaign. Check back every day for more details.

Ingredients

1 2/3 cups oats ground into coarse meal

1 1/8 cups whole wheat flour

1/2 cup brown sugar

2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk ( fat free if possible or use plain Greek yogurt)

1/4 cup coconut oil

1 Tablespoon grated lemon rind

2 eggs

2 cups frozen small Maine blueberries

Preheat oven to 400 degrees. Pulse oats in food processor to make coarse meal. Place all dry ingredients into a large bowl. Combine buttermilk or yogurt, oil, rind and eggs in small bowl and whisk until combined. Pour into dry ingredients and stir carefully until just moist. Fold in blueberries. Lightly grease mini muffin tins (makes 3 dozen mini muffins). Bake for 15 minutes until muffins spring back when touched. Sprinkle with cinnamon sugar if desired. Cool and remove from pans. Store in airtight container for a week in refrigerator and for a few weeks in freezer.

ENJOY!