This Flourless Oatmeal Blueberry Muffins in a cup recipe is a hearty breakfast that takes minutes to whip up yet will still satisfy your sweet tooth. They have all the nutritional heft of oats and the comforting taste of juicy blueberries, making the muffin so moist with an incredible top crust, thanks to cooking it in the air fryer.
Flourless Oatmeal Blueberry Muffins
I love how their individual size makes them great for healthy snacking throughout the day! My kids enjoy each bite of the fluffy and moist muffin like it is their first time eating one, and I never miss an opportunity to have these flourless oatmeal blueberry muffins myself. We’ve been baking them together since the kids were old enough to stand on a chair at the kitchen counter and mix ingredients. We now make these muffins in our Cuisinart air fryer. After a few minutes in the air fryer, the oatmeal muffins are perfectly golden brown and ready to be devoured.
How to Make Flourless Oatmeal Blueberry Muffins
Ingredients:
This recipe makes 4 muffins. I used four 4-oz ramekins to bake them. You can also use muffin cups or liners.
- 1 cup Rolled oats
- ½ cup Unsweetened applesauce
- 1-2 tablespoons sugar or honey, based on sweetness preference. I used Monk fruit sweetener
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup blueberries. Fresh or frozen.
Directions:
Start by preheating your air fryer or oven to 350°F (180°C). Next, mix the wet ingredients together in a bowl: the eggs, applesauce, honey, and vanilla extract. Once combined you can add in your dry ingredients – just blend together the rolled oats with a pinch of salt until it reaches a flour-like texture. Finally, mix in the blueberries last before transferring the mixture into muffin trays. I’m using four 4-oz ramekins. Bake for 10-15 minutes or until golden brown and enjoy!