My muffin of the week is an oatmeal base muffin.

I used whole rolled oats instead of instant oats for this recipe. As usual I did half the batter with chocolate chips since my younger daughter loves chocolate chips.


1 cup of whole wheat flour

1/2 cup spelt light flour

1 tsp sea salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 cups whole rolled oats

1 1/2 cups organic milk with 1 tbsp lemon juice

2 organic large eggs

3/4 cup safflower or coconut oil – melted

1/2 cup agave nectar

2 cups fresh or frozen blueberries


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl soak milk with lemon juice and whole rolled oats. Set aside.In a separate bowl mix flours, sea salt, baking soda and baking powder.In another bowl beat eggs, oil and agave nectar together. Add the wet mixture to the soaked oats. Mix the dry ingredients to the oatmeal mixture. Add blueberries to the batter and fold in gently. Scoop the batter into the muffin cups and bake for 25 minutes. Let cool and transfer to a cooling rack for another 5-10 minutes. Enjoy!