Step 1

Spray a 12-count cupcake pan with non-stick oil. Set aside. Preheat oven to 350 degrees.

Step 2

Place almond butter in microwave to warm it up and loosen the texture (about 30-45 seconds from room temperature).

Step 3

Add rolled oats, flax meal, sliced almonds, cinnamon and sea salt to a large bowl and stir until combined.

Step 4

Add warmed almond butter, milk, and maple syrup to bowl and stir until no dry pockets remain. Mix in blueberries.

Step 5

Scoop about 1/2 cup of oatmeal mixture into each cavity of prepared cupcake pan. Lightly press mixture into each cavity so that the top of each oatmeal cup is smooth.

Step 6

Bake for about 25 minutes or until tops are firm when pressed. Allow muffins to cool to room temperature in pan.