Blueberry Multigrain Cereal Oats Muffins - No Eggs

What makes a muffin, a muffin? The light and fluffy texture? The shape which takes after a cup-shape in the muffin tin?

As we moved towards using less flour and replacing that with rolled oats in these oatmeal cups e.g. Banana Oatmeal Cups, Dragon Fruit Muffins, Pineapple Oatmeal Muffins, these blueberry muffins are your perfect Blueberry Multigrain Cereal Oatmeal Cups - breakfast, snacks, or perhaps anytime you want?




Blueberry Multigrain Cereal Oatmeal Cups
Makes about 4-6 muffins

Ingredients:
1/2 cup multigrain oats (multigrain mix of rye, barley, oats, wheat from Trader Joes. You can also use other multigrain mix)
1/2 teaspoon ground cinnamon
1 tbsp raw cacao powder
1/2 cup milk (or dairy-free milk alternative e.g. oat milk, soy milk, almond milk)
1tbsp flax + 2.5 tbsp water (egg replacement)
1 small banana, mashed
1/2- 1 cup frozen blueberries

Directions: Preheat oven 375F. Line the muffin tin with baking paper cups. Mix the wet ingredients: Add milk, banana, flax mixture in a bowl and whisk until smooth. Add the dry ingredients: oats, cinnamon, cacao and fold in blueberries until combined. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells. Bake for about 25-30 minutes till mixture is set and turn brown at the top.