Blueberry Walnut Oatmeal Muffins

Prep Time

15 Minutes

Prep Notes

Preheat oven to 350 degrees

While it may have a lot of ingredients, this muffin provides a powerful nutritional punch! A great way to sneak in the nutrients while enjoying a sweet treat.

Cooking Time

20 Minutes


24 Muffins


1½ cups Almond Milk

1 cup Gluten Free Oats

¼ cup Golden Flaxseed-ground

1½ Cups Rice Flour

½ Cup Buckwheat Flour

1 Teaspoon Guar Gum

1½ Teaspoon Baking Powder

½ Teaspoon Baking Soda

¼ Cup 100% Pomegranate Juice

½ cup Coconut Palm Sugar

½ cup Pure Maple Syrup

1 Teaspoon GlutenFree Vanilla

½ cup Avocado Oil 

2 Beaten Eggs

2 Cups CrushedWalnuts (Reserve ½ Cup to garnish top)


In a small bowl, mix oats with almond milk and flaxseed. Set aside.

In a large mixing bowl, combine flours, guar gum, baking powder, baking soda, and cinnamon. Gently mix. With the exception of the walnuts and blueberries, add remaining ingredients to the flour mixture, and mix with electric mixer on medium until blended. Blend in oat and almond milk mixture. Fold in Walnuts and blueberries.

Line muffin tins with paper liners. Fill each muffin tin 2/3 full. Sprinkle the top of each muffin with reserved crushed walnuts. Place in preheated oven for 20 minutes.


These muffins make a great breakfast or desserttreat. Filled with super foods such as flaxseed, walnuts, and blueberries, theyare sure to be a healthy addition to your family favorites! Not to mentionfriendly to GF, DF diets!


Margie Jameson, CHC Take 2 Wellness