Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners (affiliate link). Paper liners work too. Spray liners with non-stick spray.
2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
3. In another bowl, whisk together almond milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: applesauce, maple syrup, nut butter and vanilla.
4. Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine. Fold in 1/8 cup of the blueberries and 1 Tablespoon of sliced almonds.
5. Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and sliced almonds.
6. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer. If frozen, you’ll need to take your cups out of the freezer and put them in the fridge the night before to thaw.