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Private Selection Nutmeg, Ground -- 1.72 oz


Private Selection Nutmeg, Ground
  • Our price: $5.67

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Private Selection Nutmeg, Ground -- 1.72 oz

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Private Selection Nutmeg, Ground Description

  • Sweet and Warm
  • Kosher

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Nutmeg.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Blueberry Oatmeal Muffins (Gluten-Free)

These blueberry oatmeal muffins check all the breakfast boxes! They’re family-friendly, totable and easily made with a base of quick oats, chia seeds, fresh blueberries and oat milk. The plant-based ingredients fill bellies with fiber, healthy fats, vitamins and minerals. Best of all, the maple syrup, vanilla extract, blueberry jam, cinnamon and nutmeg make for a mouthwatering morning meal. Bake a batch of 12 and refrigerate for easy breakfasts the whole family will love. Four Blueberry Oatmeal Muffins Sit Atop a Pink Linen Tablecloth Surrounded by Fresh Blueberries, Mint Sprigs and Maple Syrup | Vitacost.com/Blog

Blueberry Oatmeal Muffins (Gluten-Free)

  • 2-1/2 cups oat milk
  • 2 tsp. white chia seeds
  • 1 tsp. vanilla extract
  • 1/2 cup blueberry jam (room temperature)
  • 1/4 cup maple syrup
  • 3 cups quick oats
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • Pinch nutmeg
  • 1/2 tsp. salt
  • 1 cup fresh blueberries

Crumble Topping

  • 1/4 cup quick oats
  • 1/4 cup walnuts (coarsely chopped)
  • 1/4 cup gluten-free flour
  • 3 Tbsp. coconut oil (melted)
  • 1/4 cup coconut sugar
  • 1/2 tsp. cinnamon
  1. Preheat oven to 375 degrees F. Fill muffin tin wells with paper baking cups.
  2. In medium bowl, mix together oat milk, chia seeds, vanilla extract, blueberry jam and maple syrup; let sit 20 minutes.
  3. In a separate bowl, whisk together oats, baking powder, cinnamon, nutmeg and salt.
  4. In small bowl, prepare crumble topping. Combine oats, chopped walnuts, gluten-free flour mix, coconut oil, coconut sugar and cinnamon. Set aside.
  5. Pour wet mixture into dry mixture and stir to combine. Fold in blueberries.
  6. Divide batter evenly into muffin tin. Top each with crumble topping, dividing evenly.
  7. Bake 30-35 minutes until filling is set. Cool slightly before serving.
  • Top each warm oatmeal cup with a drizzle of maple syrup.
  • Substitute gluten-free flour mix for all-purpose flour.
  • Grab these ingredients and more at Vitacost.com.

 

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