Coat a muffin tin with cooking spray.
Fold in frozen blueberries.
Divide the mixture among the prepared muffin cups, about 1/3 cup each.
Alexandra Shytsman
Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack.
Serve warm or at room temperature.
Alexandra Shytsman
Thefiber in this recipewill also help keep things moving through your gut, helping to prevent constipation.
Yes, this recipe uses no ingredients containing gluten, so it is gluten-free.
You could swap the milk with anon-dairy milk, like almond, soy or oat to make it dairy-free.
If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.
To reheat, microwave an oatmeal cake in 30-second intervals until heated through.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
