If you need to know, yes, I am drooling while writing this…

Full transparency, these did not last long in my house. We are a family of two…


  • 1 ½ cups of organic blueberries
  • 2 large eggs (I use Wilcox Farm’s omega-3 pasture raised eggs)
  • 3 cups of old-fashioned gluten-free rolled oats
  • ½ cup of honey
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup of Good Karma Foods unsweetened vanilla flax milk plus protein and omega-3s
  • 2 big scoops of Bob’s Red Mill organic ground flax seed
  • Siggi’s coconut skyr yogurt


  • Preheat oven to 350F
  • Grease muffin pan with Chosen Food’s avocado oil spray
  • Stir oats & baking powder together in a large bowl
  • In a separate bowl, mix flaxmilk, eggs, honey and vanilla. After mixed add in oat mixture.
  • It’s okay if the mixture looks watery as the oats and flax will absorb the liquid – but you can always play around with adding in more or less day/liquid based on the consistency
  • Stir in blueberries
  • Fill each muffin mold
  • Bake for 20 minutes or until tops are lightly golden
  • Store uneaten cups in the fridge or freezer and reheat as needed

Why I love them:

  • You can make them dairy free if you skip the coconut yogurt topping or swap for a non-dairy alternative
  • They are gluten-free
  • High in fiber
  • Not super high in sugar / use a natural source of sugar

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