# Components:
→ Oats & Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 2 large eggs
06 - 1 cup unsweetened almond milk
07 - 1/3 cup pure maple syrup
08 - 2 tablespoons melted coconut oil
09 - 1 teaspoon pure vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
→ Fruit
12 - 1 cup fresh blueberries
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together eggs, almond milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, and fresh lemon juice until well combined.
03 - Add rolled oats, baking powder, cinnamon, and salt to the wet mixture. Stir until fully combined and all oats are moistened.
04 - Gently fold fresh blueberries into the batter.
05 - Divide batter evenly among the prepared muffin cups, filling each almost to the top.
06 - Bake for 23-25 minutes, or until the oatmeal cups are set, golden on top, and a toothpick inserted in the center comes out clean.
07 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
