Step 1

1 Preheat oven to 425F. Line a 12-cup muffin tin with paper liners.

Step 2

2 Place oats in a food processor and pulse a few times, then soak oats in milk for about 30 minutes. (You can skip the soak in a pinch, but this makes the muffins more moist!).

Step 3

3 In a large bowl, combine the almond flour, chopped pecans, cinnamon, nutmeg, baking powder, baking soda, protein powder, sweetener, and sea salt. Whisk well and set aside.

Step 4

4 Combine the soaked oats, eggs, oil, applesauce, and vanilla extract in a separate small mixing bowl.

Step 5

5 Add wet ingredients to the dry, and stir with a wooden spoon or rubber spatula until just moistened. Donu2019t overmix u2013 stir enough to eliminate pockets of dry ingredients, but donu2019t worry if there are lumps.

Step 6

6 Gently fold in the blueberries.

Step 7

7 Using a tablespoon, fill lined muffin cups full with batter.

Step 8

8 Bake for about 20-25 minutes, or until the muffin tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.

Step 9

9 Let muffins cool completely to ensure the paper comes off easily.