Whole-Wheat Oatmeal Strawberry Blueberry Muffins

Ingredients

• 1 ¼ cups whole-wheat flour
• 1 cup old-fashioned rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large eggs
• ½ cup coconut oil, melted and cooled
• ¾ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 1 cup fresh strawberries, chopped

Directions

1. Preheat oven to 375 degrees F (190 C) and lightly grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the whole-wheat flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
3. In a medium bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract until combined.
4. Add wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries and strawberries.
5. Divide the batter evenly among the 12 muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Let cool for a few minutes before transferring to a wire rack to cool completely.

Interesting Facts

• These muffins are a great way to get in some whole grains and fruits.
• You can substitute the berries for any type of berry or mix of berries.
• These muffins are best enjoyed the day of, but can be stored in an airtight container for up to 3 days.