Oatmeal Almond Berry Muffins

Boost your energy before your workout or recover your body after your workout with these delicious home-made Oatmeal Almond-Berry Muffins.


Fueling your body properly for running and other workouts is key to good performance and good health. But if you have a picky stomach, figuring out what to eat throughout the day that won’t sit like a brick in your stomach or make you feel sick during your runs can be tricky and frustrating. However, keeping your energy up for workouts and for your daily errands is essential.

Through experimentation I’ve found that making my own healthy muffins at home work well for my stomach and energy levels. Rolled oats provide complex carbs that will provide sustained energy over time, eggs and coconut oil are a source of protein and healthy fats respectively, maple syrup provides a natural source of sweetness and berries add antioxidants and deliciousness I make a batch or two of these every week to grab-and-go for breakfast or as a snack before a workout. Enjoy.



1 cup of rolled oats

1 cup of almond meal

1 tsp. baking powder

1 tsp. cinnamon

2 eggs

¼ cup of coconut oil, melted

½ cup of maple syrup

1-1 ½ cups of frozen berries, blueberries and raspberries

Water, as needed to thin the batter


Pre-heat oven to 350 degrees F. Spray muffin tin with oil or line tin with paper cups. Place all ingredients into a high speed blender and blend until thoroughly mixed. If no blender, mix all dry ingredients and wet ingredients separately in two different bowls; then mix together, using a hand-held mixer if desired. Pour batter into muffin tins and bake for 15-20 minutes or until a light golden brown color.


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